Fresh Spring Pea Falafel
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entrée, Side Dish, Tapas
Cuisine: Middle Eastern
Yield: 16 pieces
Ingredients
  • 12 oz fresh green peas* (may substitute thawed frozen peas**)
  • 2 oz (about 4 whole) green onions, ends trimmed, roughly chopped
  • 1 clove garlic, roughly chopped
  • ¼ cup lightly packed fresh cilantro leaves, roughly chopped
  • ¼ cup lightly packed fresh parsley leaves, roughly chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp cayenne or Aleppo pepper
  • ½ tsp Kosher salt (or more to taste)
  • 2-3 grinds black pepper
  • ½ tsp baking powder
  • 8 grams (1 Tbsp) teaspoon arrowroot or corn starch
  • 38 grams (5 Tbsp) chickpea flour (I use Bob's Red Mill)
  • 35 grams (¼ cup) raw sesame seeds
  • Neutral oil (for frying)
  • Yogurt, tahini sauce, or other condiments for serving
Procedure
  1. Blanch the peas: Bring a pot of salted water to a boil. Add the peas and cook for 30 seconds, then transfer to an ice bath to cool. Drain well, and gently pat dry with a clean kitchen towel.
  2. Make the falafel mixture: Add the peas, onion, garlic, herbs, spices, salt, and pepper to food processor. Process until mixture is uniformly chopped but still has a bit of texture (you don’t want a smooth paste). Sprinkle in baking powder, arrowroot starch, and chickpea flour and pulse just until mixture begins to pull together into a cohesive mass around the sides of the processor; it still shouldn’t be a puree. Transfer to a bowl and refrigerate for at least 30 minutes. Put sesame seeds in a small bowl and set aside.
  4. (You’ve got some time to kill here, so why not whip up a batch of Roasted Carrot Pâté with Middle Eastern Spices while you’re waiting for the falafel mixture to chill? Then you can serve them together - peas and carrots are a pairing for the ages, after all.)
  5. Form the falafels: Use a 1-ounce cookie scoop or heaped tablespoon to portion out the mixture, rolling it into balls (if the mixture is sticking to your hands, dip them in a bit of cold water). Gently roll each ball in the sesame seeds, and place the finished balls on a sheet pan or large, flat plate.
  6. Set a cooling rack inside a sheet pan, or line the sheet pan with paper towels (this will be used to drain the fried falafels), and place next to your cooking surface.
  7. Fry the falafels: Fill a deep skillet or a saucepan with 2 inches of oil, and set over medium-high heat until oil reaches 350F. If you don’t have a thermometer to track the oil temperature, check by dropping a small piece of the mixture into the oil - if it sinks for a moment and floats back up to the surface, the temperature is perfect. (If it sinks and stays at the bottom, the oil is still too cold; if it floats and browns immediately, the oil is too hot and the outside will burn before the falafel is cooked through.)
  8. Working in batches so as not to crowd the pan, fry the falafel balls for 3-4 minutes, turning occasionally, until nicely and evenly browned. Transfer cooked falafels to rack or towel-lined pan to drain. Repeat until all falafels are cooked.
  9. Serve: Falafels may be enjoyed as finger food for dipping, or stuffed into pita pockets along with tomato, cucumber, onion, and tahini or yogurt sauce. For dipping, I recommend tahini sauce, a yogurt-based sauce like tzatziki, or my Roasted Carrot Pâté with Middle Eastern Spices.
Notes
*If shelling your own peas, you’ll need to start with a scant 2 pounds of pods.

**If using frozen peas, do not blanch them - just thaw in a colander and make the falafel mixture. You can speed up the thawing process by running the peas under cool water, but be sure to drain/dry them well before proceeding.
Nutrition Information
Serving size: 4 pieces
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/fresh-spring-pea-falafel/