Wednesday, May 3, 2017

green pea falafel


It's beginning to feel a lot like summer! The surf is pumping, the sun is beating down, and the days are just a little bit longer. I know, I know, it's pretty summery all year round here, but when you have been here for over ten years you really start to notice the seasons! Summer makes it a lot easier to get out of bed in the morning when the sky is light and the waves are waiting!

This recipe has a fresh flare of fresh mint and basil that makes it the perfect summer night meal. These falafels are easy, fresh, and versatile. Eat them on a salad, in a wrap or pita, or dipped into a yogurt or tahini sauce as an appetizer. I think I'm even going to double the recipe next time so I can freeze some! They'll be perfect to bring to a pot luck or bbq!

green pea falafel
  • 2 cups peas
  • 1 Tbsp olive oil
  • 2-3 cloves garlic
  • 1 small or 1/2 large onion
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh mint leaves
  • salt and pepper (about 1/4 tsp of each)
  • 3/4 cup garbanzo bean flour (chickpea flour)
  • 1 tsp baking soda
  •  juice from 1/2 lime

All of the ingredients are eventually going into the food processor together but to get the right consistency I like to start with the onions and garlic. This ensures that they'll get chopped up enough and you won't be left with any big chunks. Once the onion and garlic are finely processed, add the peas, herbs, olive oil, salt and pepper, and 1/2 cup of the garbanzo flour. Process until evenly chopped and combined, scrape down the sides if necessary. Add the remaining 1/4 cup garbanzo flour, baking soda, and lime juice. Process to incorporate. You can transfer this into a bowl or just scoop right out of the food processor. Line a baking tray with parchment paper and scoop the falafel mixture (batter? dough?) into about golf ball sized portions. Flatten slightly with the back of the spoon, leaving a little room to grow between each falafel.



Bake at 350 degrees F for 15 minutes, gently flip each one, bake for another 5-10 minutes.




Let's eat!

Like the green pea + mint combo? Check out my recipe for brown rice carrot risotto + minty pea pesto! 

 


print recipe

green pea falafel
Ingredients
  • 2 cups green peas
  • 1 Tbsp olive oil
  • 2-3 cloves garlic
  • 1 small onion
  • 1/2 cup fresh basil
  • 1/2 cup fresh mint
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup garbanzo bean flour
  • 1 tsp baking soda
  • 1/2 Tbsp lime juice
Instructions
Chop onions and garlic in food processorAdd peas, herbs, salt, pepper, olive oil, and 1/2 cup of the garbanzo flour to processor and process until evenly chopped and combined, scraping down the sides as necessary. Add the remaining 1/4 cup garbanzo flour, baking soda, and lime juice, blend to incorporate.Line a baking tray with parchment paper and scoop mixture into golf ball sized portions onto tray. Flatten slightly with the back of a spoon. Bake at 350 degrees F for 15 minutes, gently flip each one and bake an additional 5-10 minutes.
Details
Prep time: Cook time: Total time: Yield: 12-15 falafels