1Briefly blanch the peas in salted water. Quench in cold water, drain well, and roughly chop in a food mixer. Transfer to a bowl.
2Add the pistachios, parsley, spring onions and egg and mix together. Mix in enough chickpea flour for the mixture to be able to hold its shape well. Season with salt, ground black pepper and a dash of lemon juice.
3With wet hands, shape the mixture into small balls and toss in the remaining flour. Fry a few at a time, in small batches in hot Nuttelex for 5-6 minutes. Drain on kitchen paper and serve, with a yoghurt & cumber dip.