Name: Sweet Green Pea Falafel
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4 servings
Ingredients: 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

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Sweet Green Pea Falafel

Recipe by Mike Johnston, Savory Spice Co-founder

Healthy Cooking

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.

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Serves 4 servings

Prep Time 10 minutes

Cooking Time 15 minutes

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Ingredients

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 1/2 tsp. Dutch Caraway Seeds, ground

1 tsp. Cracked Rosemary

1 tsp. Ground Coriander Seeds

1/2 tsp. Mayan Sea Salt

1/4 tsp. Coarse Black Malabar Pepper

1/4 cup all-purpose flour Vegetable oil to fill large cast iron pan to about 1/2-inch

Directions

Step 1 Prepare falafel mixure

Step 2 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 3 Form and fry falafel

Step 4 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.