📝 About This Recipe
A modern, garden-fresh twist on the Middle Eastern classic, these falafels swap traditional chickpeas for sweet, tender green peas to create a lighter, more vibrant fritter. The natural sweetness of the peas is balanced by a punchy blend of fresh mint, cilantro, and warm cumin, resulting in a crispy exterior and a moist, emerald-green center. It is a sophisticated, plant-based protein dish that celebrates the humble pea with gourmet flair.
🥗 Ingredients
Falafel Base
- 3 cups Frozen Green Peas (thawed and patted very dry)
- 1/2 cup Chickpea Flour (Besan) (acts as a gluten-free binder)
- 3 pieces Scallions (white and light green parts, roughly chopped)
- 3 cloves Garlic (peeled and smashed)
- 1/2 cup Fresh Cilantro (packed leaves and tender stems)
- 1/4 cup Fresh Mint (leaves only)
Spices and Seasoning
- 1.5 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Red Chili Flakes (optional for subtle heat)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Baking Powder (for a light, airy texture)
- 1 tablespoon Lemon Zest (from one large lemon)
Lemon Tahini Sauce
- 1/3 cup Tahini Paste (well-stirred)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Maple Syrup (to balance the bitterness)
- 2-4 tablespoons Ice Water (to reach desired consistency)
Frying and Garnish
- 1/2 cup Grapeseed or Avocado Oil (for shallow frying)
- 1 tablespoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Ensure your thawed peas are extremely dry by squeezing them in a clean kitchen towel; excess moisture is the enemy of a crispy falafel.
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2
In a food processor, combine the garlic, scallions, cilantro, and mint. Pulse until finely minced.
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3
Add the dried peas, cumin, coriander, chili flakes, sea salt, and lemon zest to the processor. Pulse 8-10 times until the mixture is a coarse paste. Do not over-process into a puree; you want some texture remaining.
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4
Transfer the pea mixture to a large mixing bowl. Sprinkle the chickpea flour and baking powder over the top.
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5
Fold the flour into the mixture using a spatula until well combined. The mixture should be tacky but hold its shape when pressed.
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6
Cover the bowl and refrigerate for at least 30 minutes. This hydrates the chickpea flour and makes the dough much easier to handle.
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7
While the dough rests, make the sauce by whisking tahini, lemon juice, and maple syrup in a small bowl. Slowly add ice water one tablespoon at a time until it reaches a smooth, pourable consistency.
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8
Remove the dough from the fridge. Using a tablespoon or a small cookie scoop, form the mixture into 1.5-inch balls and gently flatten them into thick discs.
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9
Heat the oil in a large non-stick skillet over medium-high heat until it shimmers (about 350°F/175°C).
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10
Carefully place 5-6 falafels in the pan at a time. Do not overcrowd. Fry for 3-4 minutes per side until deeply golden brown and crispy.
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11
Transfer the cooked falafels to a plate lined with paper towels to drain any excess oil. Immediately sprinkle with a tiny pinch of salt.
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12
Repeat with the remaining dough, adding more oil to the pan if necessary.
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13
Serve the falafels warm, drizzled generously with the lemon tahini sauce and a sprinkle of toasted sesame seeds.
💡 Chef's Tips
Always use thawed frozen peas or fresh blanched peas; canned peas are too soft and will result in a mushy texture. If the mixture feels too wet to form balls after chilling, add one extra tablespoon of chickpea flour. For an even healthier version, you can bake these at 400°F (200°C) for 20-25 minutes, flipping halfway through, though they won't be quite as crispy. Don't skip the chilling step! It allows the starches to bind, preventing the falafel from falling apart in the hot oil. Use ice-cold water for the tahini sauce; it helps emulsify the fat in the tahini for a whiter, creamier result.
🍽️ Serving Suggestions
Serve inside warm, fluffy pita bread with sliced cucumbers, tomatoes, and pickled red onions. Place atop a Mediterranean quinoa bowl with kalamata olives and vegan feta cheese. Pair with a crisp, chilled glass of Sauvignon Blanc or a refreshing mint lemonade. Serve as an appetizer platter with a side of spicy harissa paste and roasted red pepper hummus.