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.
Ingredients
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
Instructions
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.
