Pea falafels with charred sugar snap peas and hummus

For the falafels, combine the frozen peas, chickpea flour, smoked paprika, ground coriander, ground cumin and turmeric in a bowl. Use a handheld blender/potato masher to slightly mash the ingredients together (the mixture should still be chunky). Set aside.

Toast ½ of the sesame seeds in a dry pan over high heat, tossing continuously until golden brown, about 2 minutes. Remove from heat and add the toasted sesame seeds to the falafel mixture. Mix until incorporated well. Use a tablespoon to scoop dollops of the mixture. Roll each spoonful between the palms of your hands to form a ball. Repeat until all of the mixture has been used.

Roll the balls in the remaining ½ of the sesame seeds. Set aside.

Heat a few glugs of canola/olive oil in a medium pan and shallow-fry the falafels until golden brown and cooked through, about 2 minutes per side. Remove from heat and set aside.

In a separate pan, heat a glug of canola/olive oil over high heat. Add the sugar snap peas and frozen peas, and flash-fry until charred. Remove from heat and set aside.

To serve, spread the hummus in a platter and top with the falafels and charred sugar snap peas and peas. Garnish with the baby basil leaves.