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Spring Pea Falafel

Prep

Cook

Total

Yield 2 - 4

Serve with Chardonnay

Ingredients

Falafel

1 cup frozen peas, thawed

1 can chickpeas, drained and rinsed

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1 1/2 teaspoons kosher salt

Pinch cayenne

1/2 cup roughly chopped fresh herbs (parsley, mint, chives)

2 garlic cloves

1/4 large onion, roughly chopped

1 teaspoon baking powder

6 to 8 tablespoons flour

3 cups flavorless oil (such as canola) for frying

For serving:

Thinly sliced red onion, cucumber, cilantro, mint, pita bread, chopped tomatoes, herb yogurt sauce

Herb Yogurt Sauce

1 cup greek yogurt

1/2 cup roughly chopped fresh herbs

2 tablespoons lemon juice

1 garlic clove

Pinch salt

Instructions

Chef 1: First things first, pour two glasses of Chardonnay.

Chef 2: In the bowl of a food processor combine the peas, chickpeas, cumin, coriander, salt, cayenne, herbs, garlic, and onion. Pulse until finely chopped but not pureéd. Taste and adjust seasoning to your liking. Add the baking powder and flour and process until well combined. It will be quite sticky but holds together.

Chef 1: In a medium saucepan add the oil and heat until 375°.

Using two spoons scoop roughly 1 tablespoon of the falafel batter and use the other spoon to slide it off into the oil. Fry until deep golden, about 2 to 3 minutes.

Chef 2: Prepare the yogurt sauce by stirring together the yogurt, herbs, lemon, garlic and salt.

Chef 1 & 2: Serve the falafel with the yogurt sauce. Enjoy.

Courses Dinner

Recipe by Not Without Salt at http://notwithoutsalt.com/spring-pea-falafel/