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Pealafels (Fried Pea and Mint Patty Sandwiches)
Falafels made with peas
Samantha Okazaki/TODAY
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Rating:
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Prep time:
Servings:
4

One day, inspired by the contents of my freezer, I decided to see what happened when I made falafel from frozen peas. Not only was I enchanted by their tender texture, but that bright green interior won me for life. 

Ingredients

    • 1/2 teaspoon fennel seeds
    • 1/4 teaspoon coriander seeds
    • 1 cup plain yogurt
    • 1 1/4 cups mint leaves
    • Kosher salt
    • 1 cup frozen peas, thawed and drained
    • 1 cup frozen edamame, thawed and drained (if you can't find these, or don't like them, substitute with an extra cup of peas)
    • 1 large shallot, peeled and roughly chopped
    • 1 clove garlic, peeled
    • 2 tablespoons extra-virgin olive oil
    • Generous 1/4 cup chickpea flour
    • Sunflower oil, for frying
    • 2 large pitas, halved
    • 2 large vine-ripened tomatoes
    • 1 large English cucumber, sliced into 1/8-inch rounds

Preparation

In a small skillet over medium heat, toast the fennel and coriander seeds for a couple of minutes until they're fragrant and slightly darker, about 2 minutes. Don't walk away from the pan! They'll burn! Remove from the pan and throw into a coffee/spice grinder. Grind to a fine powder.

Meanwhile, make the yogurt sauce: Mix the yogurt with the 1/2 cup finely chopped mint leaves and a generous pinch of salt. Chill in the fridge.

Throw the peas, edamame, ground spices, shallot, garlic, remaining whole mint leaves, olive oil, and salt into a food processor. Whizz it up and puree until smooth. It won't get completely smooth because of the edamame, but process until it is as smooth as possible.

Scrape into a big bowl and stir in the flour. The mixture will still be pretty soft. Not to worry!

Pour enough oil into a large cast iron skillet so that it's 1/4-inch deep. Heat over medium heat until shimmering. Meanwhile, with wet hands, shape the pea mixture into 12 small patties the size of a golf ball, and then gently drop into the oil. Fry until the bottoms are dark caramel brown, about 2 minutes, and then carefully flip over. Brown the other side, and then remove from the pan and drain on a paper towel-lined plate.

Serve warm in a pita bread pocket stuffed with the fresh veggies and a spoonful of the yogurt sauce.

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Make falafels out of peas for a kid-friendly sandwich

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