With their bright green colour these patties will light up every meal bringing their veggie glam to your table.
They are really quick and easy to make and will work perfectly paired with a salad for a healthy lunch break.
400gr fresh peas
60gr chickpea flour
2 spoons of extra virgin olive oil
2 spoons of curry powder
2 leaves of mint
Salt as needed
Simply put all the ingredients inside a mixer and mix until you obtain a uniform dough.
Shape the mixture with your hands and make the falafels. If you wish you can add an extra crunchiness with a sesame seeds topping.
Cook in preheated oven at 180°C for 20 minutes
Lucrezia Arrigoni studied Visual Arts and Curatorial Studies at NABA Milan and is now developing her own curatorial and critical practice, focusing on the research on the exhibition space and on its relationship with the public, and on its the relational and perceptual effects. She is a contributor for Artribune and Presa Multipla, critic contributor for LAS.fair and co-founder of the feminist collective “Parentesi Graffia”.