Split Pea Falafel

Name: Split Pea Falafel
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Cuisine: Middle Eastern
Ingredients: Split Peas 2 cups 1 tsp baking soda 6 cups water Lemon juice 2 tbsp; ½ tsp coriander seeds ½ tsp cumin seeds White Pepper 1 tsp; 1 cup diced Onion 6 cloves Garlic 1 cup Chopped Parsley 1½ cup Chopped Cilantro 3 tsp Sea Salt ¼ tsp Dried Marjoram 1½ tsp Baking Powder 2½ tbsp chickpea flour 3 tablespoon toasted sesame seeds

7 steps

Prep:30minCook:4min

In a not to distant past when all the beans were disappearing from the shelves along with all the toilet paper, I found plenty untouched bags of split peas. I scoop up just about every bag and spent plenty of time thinking about what I could do with them, other than the obvious split pea soup. Yeah they're cheap, rich in nutrients, and pretty tasty...so falafel was one of the things that came to mind, along with GF crepes made from split peas but that's a recipe for another time;)

Updated at: Thu, 17 Aug 2023 10:05:26 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories80 kcal (4%)

Total Fat0.9 g (1%)

Carbs13.5 g (5%)

Sugars1.9 g (2%)

Protein5.2 g (10%)

Sodium288.9 mg (14%)

Fiber5.5 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

21 servings

Instructions

Step 1

1. Sort through and rinse the split peas three times to remove any dust, dirt and debris. 2. Soak rinsed split peas for 8-12 hours in enough water where they are submerged 1" below the surface. Add the baking soda and the lemon juice to aid in the softening of the legumes.

Parchment paper

Thermometer

Strainer

Measuring cup

Baking sheet

Step 2

3. Drain the peas and pat the dry with a clean kitchen towel.

Step 3

4. Toast the sesame seeds separate from the spices.

Step 4

5. Grind your freshly toasted spices using a mortar and pestle or spice grinder.

Step 5

6. Add drained peas to food processor along with all the other ingredients except the toasted sesame seeds and chickpea flour. Process/grind the ingredients all together stoping occasionally to scrape the sides down. Once the ground peas resemble tiny couscous add toasted sesame seeds and chickpea flour and grind even further.

Step 6

7. Add your falafel mix to a bowl, cover and refrigerate overnight for approximately 12 hours so the flavors can meld together. On a sheet pan or baking tray lined with parchment paper portion all your falafels into 40g balls by squeezing them and gently rolling them into balls or you can form them into patties or disks.

Step 7

8. Refrigerate uncovered for 6 hours. After 6 hours they're ready to fry. Preheat your cooking oil to 345°F degrees. The falafels must be deep fried and not shallow fried. If the oil does not cover them when you are frying them their shape will start to change. The hot oil hitting it from all sides allows the falafel to keep its nice shape. Deep fried falafel for roughly 3 to 4 minutes. Remove falafel to drain on a paper towel. Did not worry these falafels do not absorb any oil as long as the temperature of the oil is at 345°F.