Feta & Pea Falafel Salad with Tahini Dressing

1 cup frozen peas
1 x 400g tin cooked chickpeas, drained & rinsed
1 egg
1 tsp each ground cordiander & cumin
1/2 cup packed coriander
1 cup fresh, soft, white, breadcrumbs
2 spring oninons, finely chopped
100g firm feta, crumbled
Sea salt & freshly ground black pepper

300g round grean beans
1/2 red onion, very thinly sliced
2 Tbl lemon juice
2 Lebanese cucumbers, cut into long strips
200g mixed tomatoes, roughly chopped
Handful coriander leaves

1/4 cup tahini
2 Tbl olive oil
2 Tbl lemon juice
1 Tbl sesame oil
3 Tbl water
1 clove garlic, crushed
1/4 cup coriander leaves, finely chopped

Calories counted for serves 4

Cover the peas with boiling water and leave for 2 minutes. Drain well and place in a food processor with the chickpeas, egg, spices, coriander and breadcrumbs. Pulse until it forms a coarse paste. Tip into a bowl and tird in the spring oinions and feta. Season well. Refrigerate for at lest 30 minutes to firm.

Cook the beans in boiling salted water until crisp tender. Drain and refresh under cold water. Dry. Soak the onion in the lemon juice for 15 minutes until bright pink.

Whis the ingredients for the dressing in a bowl and season, adding more lemon juice if needed.

Place tablespoons of the falafel mixture onto a tray and sprinkle with sesame seeds. Heat oil spray in a non-stick pan and cook the falafel for 1-2 minutes each side, turning carefully. Drain on kitchen towels.

Drain the onions. Arrange the beans, red onion, cucumber and tomatoes on serving plates then top with the falafel. Drizzle with the dressing and scatter with coriander.

Serve with chargrilled bread.

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