Green Pea Falafel

I'm still enjoying the local fresh green pea harvest, and although these might not be your tradition falafels as chickpeas are absent except for a bit of besan flour, these unusual green pea falafels loaded with fresh herbs and seasoned with spices really make for a fine summer meal adorned with vegetables and some fresh chutney. I enhanced their green goodness with an avocado mango salad with cilantro and roasted cashews which served as a vibrant and colorful chutney itself.

Green Pea Falafel

Recipe by Lisa Turner
Cuisine: Middle Eastern
Published on August 8, 2014

Simple fresh green "falafels" made with green peas instead of cooked chickpeas and seasoned with spices and a mixture of fresh herbs

Preparation: 15 minutes
Cooking time: 25 minutes

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Ingredients:

3 cups fresh or frozen peas
1/2 cup unbleached white flour
2 tablespoons chickpea flour (besan) or unbleached white flour
2 teaspoons baking powder
1 small red onion, chopped
1/4 teaspoon dried red pepper flakes
2 cloves garlic, chopped
1 jalapeño, seeded and chopped
1 cup fresh mint leaves, chopped
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon paprika
zest from 1 lime (1/2 teaspoon)
1 teaspoon sea salt
3 tablespoons olive oil for frying

Instructions:

Simmer the peas in a saucepan of water for 2 to 3 minutes until just tender. Drain and set aside.
In a medium bowl, whisk together the flours, baking powder and red pepper flakes.
In a food processor, combine the onion, garlic, jalapeño, mint, parsley and cilantro, and pulse until everything is chopped and combined. Add the peas, cumin, coriander, paprika, lime zest and salt and pulse until the peas are finely chopped.
Transfer the mixture to the flour and stir to combine. If the mixture seems too sticky, add a little more flour. Refrigerate for 1 hour.
Heat the oil in a large non-stick skillet over medium heat. Moisten your hands with a little oil and shape the mixture into 10 to 12 small patties about 1/2-inch thick. When the pan is hot, fry the falafels until golden brown, about 2 to 3 minutes per side. Drain and paper towels and repeat for the remaining falafels.
Serve warm with chutney, as a filling for pita breads stuffed with other vegetables and some tomato, or as the filling for a mini burger.

Makes 4 main servings