The Food Medic’s Pea and Spinach Falafel Recipe

The Food Medic Dr Hazel Wallace has teamed up with Alpro to showcase the possibilities of eating a plant-based diet with this delicious recipe.

Have you ever been to a planquet? A banquet made up solely of plant-based dishes? If not, we say invite your mates around and start getting creative in the kitchen! WellFest favourite Dr Hazel Wallace is encouraging us all to eat a little different without compromising on taste.

Before we get to The Food Medic’s recipe, let’s see a little about the lady herself…

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HELLO! ☀️ There are quite a few of you new to following The Food Medic so first of all WELCOME TO THE FAMILY! 🙌🏽 You might be thinking, who or what is The Food Medic? Well, allow me to introduce myself 👩🏽‍⚕️ My name is Dr. Hazel Wallace and I am a qualified medical doctor, a personal trainer, an author of two cook books focused around health and nutrition (my latest hits the shelves next week!), and I am founder of the blog The Food Medic. I started my blog as a young medical student who became deeply interested in the connection between food and health 🤓 I couldn’t believe we weren’t learning about it at medical school and took it upon myself to dive deep into the literature to find out more. Now as a doctor, it has become even more apparent to me that what we eat can have huge implications on our health, both positively and negatively. I come across lifestyle related diseases such as; type 2 diabetes, heart disease, stroke, and dementia, on a daily basis and I witness the frustration, from both patients and healthcare providers, at the dissatisfaction in the management of these conditions 😔 There is a huge disconnect between conventional medicine and nutrition, and that space has been largely filled by unqualified opportunists, bloggers and pseudo-doctors who obscure any meaningful advances in understanding how nutrition influences health 😑 My aim is not to “prescribe” any diet or sell you supplements but to bust all the myths out there, offer you evidence based advice, and also to inspire you to fall in love with food and all the amazing properties it can offer us ❤️ My new book The Food Medic For Life hits the shelves April 19th and is available to pre-order on amazon, or WHSmith (where you have the option to choose pre-signed copies!), or a pre-pub price of £12 so head over there asap for a cheeky deal and a book which I think will change your life! {Outfit details tagged, photo credit: @ellisparrinder} #thefoodmedic #thefoodmedicforlife #hazelwallace

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You will need:

For the falafel

1 can of chickpeas, rinsed and drained

1.5 tbsp tahini

Juice ½ lemon

1 cup of spinach

¼ cup of garden peas, cooked

2 tbsp olive oil

1 heaped tsp smoked paprika

1 tsp sea salt and cracked black pepper


For the lemon and garlic yogurt dressing

150g of Alpro Simply Plain

1 tbsp of lemon juice

1 garlic clove, peeled and crushed

2 tbsp chives, finely chopped

Salt and pepper to taste


  • To start, place the chickpeas and cooked peas into a food processor and blend until you achieve a chunky paste. Tear up the spinach and add to the food processor.
  • Next add the tahini, lemon juice and seasoning, and blend the mixture, stopping to scrape down the sides occasionally.
  • Blend until a sticky consistency is achieved, the mixture should come away from the sides of the food processor. If the mixture appears to dry and crumbly, gradually add some more tahini.
  • Shape the mixture into approximately 16 balls. Place in the fridge to firm up overnight or for up to an hour.
  • Put a large non-stick frying pan on high heat and add the olive oil – you should have enough to cover the base of the pan, add more as required. Place the balls onto the hot pan and allow to cook until golden and crispy on each side.
  • Be careful to keep turning them to stop one side burning (also beware of the oil spitting!). Once they are golden on each side, reduce the heat to a low setting and allow to cook right through for another 10 minutes.
  • Remove from the heat and place on kitchen paper to soak up the excess olive oil. 
  • To make the dressing combine all the ingredients together in a bowl and season with salt and pepper. Serve in fresh lettuce boats with the lemon and garlic yogurt style dressing on top!
Check out Roz Purell’s raw peanut butter cake recipe
Tags : recipevegan