Sweet Green Pea and Herb Falafel

Recipe adapted from Sarah Hymanson and Sara Kramer

To learn more, read "Fried Green Falafel and Fennel Cake" in our National edition. See all the recipes in our story: Cauliflower Salad with Spring Onions and Mint and Fennel and Semolina Cake.

Recipe adapted from Sarah Hymanson and Sara Kramer

Sweet Green Pea And Herb Falafel
5 from 31 ratings
Get a sneak peek at the first TT Incubator dinner with this herb-packed falafel from chefs Sara Kramer and Sarah Hymanson.
Prep Time
20
minutes
Cook Time
5
minutes
Servings
6
servings
Total time: 25 minutes
Ingredients
  • 1¼ cups fresh shelled English peas
  • 1 cup roughly chopped onions
  • ¾ cup dried yellow fava beans, soaked in water overnight and drained
  • ½ cup dried chickpeas, soaked in water overnight and drained
  • 4 cloves garlic
  • 3 cups packed parsley leaves
  • 3 cups packed cilantro leaves
  • ½ cup packed mint leaves
  • 1 tablespoon roughly chopped preserved lemon peel
  • 1 tablespoon salt
  • 1½ tablespoons ground coriander seeds
  • 1½ tablespoons ground anise seeds
  • 1½ tablespoons ground fennel seeds
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • Canola oil, for frying
  • Warm pita, for serving
  • Sliced yellow onions, for serving
  • Pickled jalapeños, for serving
  • Mixed fresh herbs, for serving
  • Yogurt, for serving
Optional Ingredients
  • Sumac, for serving (optional)
Directions
  1. In a food processor, pulse the peas until broken down but still coarse. Transfer the peas to a large mixing bowl and set aside.
  2. In batches in the food processor, pulse the onions, fava beans, chickpeas, garlic, cilantro, mint and preserved lemon. Transfer to the mixing bowl with the peas and add the salt, coriander, anise, fennel, baking powder and baking soda and mix until incorporated.
  3. Using a falafel scoop or a tablespoon, shape the falafel mixture into 1-inch balls and transfer the balls to a parchment paper-lined baking sheet. Cover with plastic wrap and freeze until firm, about 3 hours.
  4. In a 6-quart Dutch oven, pour enough canola oil to reach a 2-inch depth; heat over medium-high heat until a deep fry thermometer reads 350°. Drop the falafel balls into the oil and fry until deep golden brown, about 3 minutes. Using a slotted spoon, transfer to a baking sheet lined with paper towels to drain. Serve the falafel with the onions, jalapeños, herbs, yogurt and sumac, if using.
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