Feta and Pea Falafel Salad with Tahini Dressing

Falafel: 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 stir in the spring onions and feta. Season well.

Refrigerate for at least 30 minutes until firm.

Salad: Cook the beans in boiling salted water until crisp tender. Drain and refresh under cold water. Dry with kitchen towels.

Soak the onion in the lemon juice for 15 minutes until bright pink.

Dressing: Whisk the ingredients in a bowl and season, adding more lemon juice if needed.

To cook: Place tablespoons of the falafel mixture onto a tray and sprinkle with sesame seeds. Heat a little oil in a sauté pan and cook the falafel for 1-2 minutes each side, turning carefully as the mixture is quite soft. Drain on kitchen towels.

To assemble: 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.