Jersey Royal Potato and Pea Falafel with Lemon Tahini Dressing

Preheat oven to 200°C (180°C fan/Gas Mark 6) and line a baking sheet with parchment paper.

In a food processor, combine the cooked Jersey Royal potatoes, cooked Jersey peas, coriander, mint, red onion, and garlic. Pulse until roughly chopped but not completely smooth. You want some texture remaining.

Transfer the mixture to a large bowl. Add the chickpea flour, baking powder, cumin, coriander, chilli flakes (if using), salt, and pepper. Mix well until everything is combined.

Shape the mixture into small, flattened patties (about 2-3cm in diameter).

Place the falafel patties on the prepared baking sheet and drizzle with olive oil.

Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

While the falafel are baking, prepare the Lemon Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, Jersey milk (or water), minced garlic, chopped parsley, and honey (if using). Add more Jersey milk (or water) if needed to reach desired consistency. Season to taste with salt and pepper.

Serve the Jersey Royal Potato and Pea Falafel warm, drizzled with the Lemon Tahini Dressing. Garnish with extra fresh herbs and serve with salad or in pitta bread with your favourite fillings.