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Test Kitchen Approved

Sweet Green Pea Falafel

5.0 star rating 2 Reviews

Recipe By Mike Johnston, Savory Spice Co-founder


4 servings

Prep Time

10 Minutes

Cooking Time

15 Minutes

Recipe By Mike Johnston, Savory Spice Co-founder

A unique take on a classic Middle Eastern falafel! The sweetness of the peas pairs well with a garlicky tzatziki sauce and sliced red onions.

Serving Suggestions

Spread the inside of a pita pocket with Simple Savory Hummus then line with greens. Add 2 to 3 falafel and top with diced tomatoes, Mt. Olympus Spiced Tzatziki Sauce and spicy Harissa for a kick!


1 (12 oz.) bag frozen green peas

3 scallions, cut into 1-inch pieces

1 small shallot, roughly chopped

2 Tbsp. chopped fresh parsley

1/4 cup all-purpose flour

Vegetable oil to fill large cast iron pan to about 1/2-inch

Savory Spice ingredients in this recipe

  • Dutch Caraway Seeds

    Caraway has a sharp, stimulating aroma and is sometimes confused with fennel or cumin. Its flavor has a nutty, bittersweet sharpness with a hint of...

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  • Cracked Rosemary (Organically Sourced)

    Rosemary is an herb from the mint family and is the pine needle-like one-inch leaves off of a small evergreen shrub. It is native to the Mediterran...

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  • Ground Coriander Seeds

    Coriander is the dried seed or fruit of the Coriandrum sativum plant, which belongs to the parsley family. Cilantro is the leaf of this same plant ...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Coarse Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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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.