This recipe is a twist on the classic falafel because instead of using chickpeas we are using carlin peas. Carlin peas are an heirloom variety of field pea that has been grown in the UK for over 500 years. They give the falafels a rich nutty flavour along with a great texture, drizzled with tahini and some chilli sauce these are absolutely divine. Please let us know if you try it out.


  • 250g Carlin peas (black badger or red fox)
  • 1 small onion (or half a large one)
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground fenugreek
  • 1.5 tsp fine sea salt
  • Juice of 1/2 lemon

NOTE: We haven’t included them here because it’s not in season but we would typically add a big handful of fresh parsley and coriander. 


Soak the peas in water for at least 18 hours and it’s probably a good idea to change the water and rinse them halfway through. Add all the ingredients together in a food processor and blend them to a consistency of breadcrumbs. Roll them out into approximately 20 small balls. Deep fry them at 160C for approximately 5 minutes or until they are crispy browned and cooked all the way through. drain on kitchen towel and serve with all your favourite trimmings.