Pea-lafel (Falafel made from peas!)
Total Time: 25 min
Yields: About 18-24 balls
This Pea-lafel recipe reinvents the classic Middle Eastern dish with a delightful twist. By using mashed peas, it creates a falafel that is both familiar and excitingly new. Seasoned with traditional spices and fried until golden, these are perfect for stuffing into a pita with fresh vegetables or as a standalone snack.
Ingredients
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Instructions
- Prepare the Peas
- Strain 2 cups of frozen peas in a colander and pat dry.
- Transfer to a bowl and mash with a fork, leaving some whole peas for a chunky mixture.
- Mix the Ingredients
- Add 1 teaspoon lemon juice, one bunch of minced parsley, 1 tablespoon nutritional yeast, 1/4 cup corn starch, and 1 teaspoon each of sea salt, minced garlic, ground black pepper, cumin, and paprika.
- Mix well until smooth, then refrigerate for 30 minutes.
- Form the Patties
- Use your hands to create 1/3 cup-sized patties or a melon baller for bite-sized balls.
- Cook the Patties
- Heat enough oil in a deep pot to 375°F (190°C) to cover the balls completely (about 3 inches deep).
- Cook in small batches until golden brown, about 2 minutes.
- Serve
- Serve the pea-lafel with warm pita, sliced cucumber, tomatoes and feta. Enjoy!
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