This weeknight-friendly take on classic falafel is as easy as it comes since it relies on simply opening a can of chickpeas to get started. The flavors of spring are featured in the form of fresh peas, which lend a bright green hue to the patties.
This recipe celebrates the short season when fresh peas are available, but frozen peas can also do the job when the falafel craving hits during other times of the year.
Instead of being deep-fried, these falafel are shallow-fried. Not only is it less messy, but it also makes for lighter patties (that are still crispy!). Lightly spiced with cumin and red pepper flakes, they're destined to be stuffed into pita with tzatziki sauce or hummus.
Green Pea and Chickpea Falafel
1 cup canned chickpeas, drained and rinsed
3/4 cup fresh peas, shelled (or frozen peas, defrosted)
1/2 medium red onion, chopped
2 cloves garlic
1 tablespoon lemon juice
1/4 cup fresh parsley leaves
1 1/2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon baking soda
2 tablespoons all-purpose flour
Canola or vegetable oil, for frying
If using fresh peas, add to a pot of salted boiling water, and cook for about 3 to 5 minutes, until tender. Drain the water and cool the peas completely.
Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.
Heat about 1 inch of neutral oil in a skillet over medium heat, until it reaches 350°F.
Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden-brown, about 5 minutes. Transfer to the prepared baking sheet to cool. Repeat with the remaining patties, and then serve immediately.