Pea and Coriander Falafel

Ingredients - Serves 4

• Breadcrumbs - 1/2 cup
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Black pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Baking powder - 1/2 teaspoon
• Ground coriander - 1 teaspoon
• Ground cumin - 1 teaspoon
• Garlic - 2 cloves, minced
• Fresh coriander - 1 cup, chopped
• Canned chickpeas - 1 can, drained and rinsed
• Frozen peas - 1 cup

Let's Get Started

1. In a pot of boiling water, cook the frozen peas for 2-3 minutes. Drain and set aside.
2. In a food processor, combine the cooked peas, chickpeas, fresh coriander, minced garlic, ground cumin, ground coriander, baking powder, salt, black pepper, and lemon juice. Pulse until well combined but still slightly chunky.
3. Transfer the mixture to a bowl and stir in the breadcrumbs. Let the mixture rest for 10 minutes to allow the breadcrumbs to absorb moisture.
4. Shape the mixture into small patties or balls.
5. Heat olive oil in a frying pan over medium heat. Cook the falafels for 3-4 minutes on each side, or until golden brown and crispy.
6. Serve the pea and coriander falafels with your favorite dipping sauce or in a pita bread with salad and tahini sauce.

Dietary Info

• Dish Type: Appetizer
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Calories: 200
• Fat: 8g
• Carbs: 25g
• Protein: 10g
• Sodium: 400mg
• Sugar: 2g