Pea-lafel
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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1
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Instructions
- Prepare the Peas
- Strain and thaw frozen peas in a colander and pat dry.
- Destem the parsley. Transfer peas and parsley to a food processor and pulse, leaving a few whole peas for a chunky mixture.
- Mix the Ingredients
- Dump peas into a large bowl. Add the lemon juice, nutritional yeast, corn starch, and all seasonings and mix gently.
- 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 heavy pot to 375°F (190°C) to shallow fry.
- Cook in small batches until golden brown, about 3 minutes per side.
- Serve
- Serve the pea-lafel with warm pita, sliced cucumber, tomatoes and feta. Enjoy!
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All my recipes are Vegan/Vegetarian and easy to tweak! I encourage you to adapt them to your own taste, pantry, and garden. Your feedback is invaluable!