Step 1: Prepare falafel mixure
Remove green peas from freezer and allow to thaw slightly at room temperature, about 30 min. In a food processor, blend peas, scallions, shallot, parsley, Dutch Caraway Seeds, Cracked Rosemary, Ground Coriander Seeds, Mayan Sea Salt, and Coarse Black Malabar Pepper until mixture is coarse but combined. Transfer to a medium bowl, add flour, and fold together until completely mixed. Cover with plastic wrap and refrigerate for 30 min. to allow flavors to meld. This mixture can be made up to 48 hours before cooking.
Step 2: Form and fry falafel
Form falafels by rolling tightly into 12 to 14 ping pong-sized balls. In a large cast iron skillet, heat vegetable oil over medium-high heat. When oil is hot, carefully add half of the falafels, flattening each slightly with the back of a large metal spoon or spatula. Cook for 2 to 3 min. until the bottom of the bright green falafel is golden brown. Carefully turn each falafel over and cook for another 2 to 3 min. until golden brown. Transfer to a paper towel-lined plate or cooling rack to drain. Repeat with remaining falafel.