Remove green peas from freezer and allow to thaw slightly at room temperature, about 15 minutes. In a food processor, using the grater mechanism, grate the frozen peas to a coarse consistency and transfer to a medium sized bowl. In the food processor, using the chopping mechanism, finely chop the scallions, shallots, parsley and rosemary. Thoroughly mix them into the peas. Next, add the spices and flour and fold together until completely combined. Seal the bowl using plastic wrap and refrigerate for 30 minutes to allow flavors to meld. This mixture can be made up to up to 48 hours before cooking.
Form falafels by rolling tightly into about 12-14 ping-pong-sized balls. Heat the vegetable oil in a large cast iron pan over medium high heat. When the oil is hot, carefully add half of the falafels, flattening each slightly with the back of a serving spoon. Cook for 2-3 minutes until the bottom of the bright green falafel has turned a dark brown. Using a spatula and a serving spoon, carefully turn over each falafel and cook for another 2-3 minutes or until same dark brown color is obtained. Transfer to a paper towel lined grate on a cookie sheet to drain. Repeat.
Spread the inside of a pita pocket with Smoked Serrano Hummus then line with spring greens. Add 2-3 falafels and top with diced tomatoes, Mt. Olympus Spiced Tzatziki Sauce and spicy Harrisa for a kick!