Pea & Mint Falafel Recipe

to celebrate National Vegetarian Week
A close-up of a brightly coloured dish of salad and falafel
A man stands with crossed arms with a commercial kitchen in the background

National Vegetarian Week

“Falafel is an instant transporter for me – my mind goes to bustling vibrant markets bulging with street food, with achingly colourful spices and flavours in the air. The freshness and flavour of this dish should conjure these moments.”

Pete Dantanus – Head Chef, Burnt Orange

Ahead of National Vegetarian Week, 16 – 22nd May 2022 we invite guests to join us and ignite their passion for Vegetarian food as we welcome you to celebrate ‘National Vegetarian Week’ at Burnt Orange. To celebrate we thought we’d share with you all one of our favourite veggie brunch dishes at Burnt Orange our Pea & Mint Falafel, Black Pepper Labneh & Pickles. Available on our Sunday Brunch menu from 10am-4pm every Sunday.

A brightly coloured dish of salad and falafel on a table


For the Falafel

  • 500g Dried Chickpeas (soaked Overnight)
  • 100g Defrosted Peas
  • 80g Peeled White Onion
  • 30g Peeled Garlic
  • 50g Fresh Coriander
  • 20g Fresh Mint
  • 30g Fresh Parsley
  • 20ml Lemon Juice
  • 20g Ground Cumin
  • 20g Ground Coriander
  • 18g Salt

For the Black Pepper Labneh

  • 200g Good quality strained Greek Yoghurt
  • 30g Freshly Ground black Pepper
  • 15ml Lemon Juice
  • Salt

For the Pickle Salad Garnish

  • 30g Sliced Gherkin
  • 40g Fresh Coriander
  • 1/2 Red Onion thinly sliced
  • 20g Pea shoots
  • 30g Lilliput capers
  • Olive Oil
  • Salt
A brightly coloured dish of salad and falafel held up with a restaurant courtyard in the background


Pea & Mint Falafel, Black Pepper Labneh & Pickles

Step 1 – Blend your peas, onion, garlic, fresh herbs & lemon juice until they form a smooth green paste & set aside.

Step 2 – In small batches using the same blender, blend your Chickpeas until they form a crumbly texture & combine with your green paste from earlier. Then adding your salt, dried coriander, cumin & mix to finish your falafel mixture. 

Step 3 – Combine your yoghurt with your lemon juice, black pepper & salt to finish your Labneh.

Step 4 – To cook your falafel, divide your falafel mixture into 100g disc shaped portions then heat 300ml of vegetable oil on a medium heat until it reaches 175c in a large pot being careful to leave a lot of space. Fry until golden, roughly 3 minutes on each side.

Step 5 – To serve, spread your labneh onto a plate, top with your hot falafel, then garnish with your dressed salad on top, sea salt, Aleppo pepper & olive oil to finish your dish.