- Servings: 7
- Prep Time: 60m
- Cook Time: 40m
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This information is per serving.
- 1 ⅛ c. dried peas
- 2-3 cloves garlic
- Green onion
- Parsley and/or dill
- Ground pepper
- Spices to taste – cumin, coriander, cilantro
- 2T vegetable oil
- ½ lemon
- 2 T sesame seeds
- Sauce Ingredients :
- 1 c. plain soy yogurt
- Greens (dill, parsley)
- Salt, pepper, garlic
What legumes can I make falafel from? Falafel can be prepared not only from chickpeas, but also from lentils, peas, or beans. Legumes are quite dry and dense; will it be tasty? I recommend serving falafel with plenty of sauce, such as the sauce we made today. Don’t worry if there is sauce left over; it can be refrigerated and eaten tomorrow. It can also be used as a tasty dip for bread or rolls or as a sauce for a potato or sweet potato casserole.
Falafel is a Middle Eastern bean dish, most often made with chickpeas due to the fact that ground chickpeas have an oily structure and the rolled balls will not break up. This dish is especially popular in Israel. We will try to cook pea falafel. Finished falafels take the form of fried balls, and are served with various salads and various sauces.
Soak the peas all night (or at least 4 hours).
In the morning, drain the water and add new water. The peas will have swelled to double in size. Boil for 40-50 minutes and drain the water.
Puree peas with a blender.
Finely chop the greens – chives, parsley, dill. Squeeze the juice of half a lemon. In a blender, mix herbs, garlic, sesame seeds, vegetable oil, and lemon juice.
Add the mixture to the pureed peas. Add salt, pepper, and your favorite spices (for instance, cumin, coriander, or cilantro) and mix well. In order to keep the finished falafel in shape, you can add 2-3 tablespoons of starch.
With wet hands, form small balls (3-4 cm) from the pea dough and place them in a heated pan.
Fry on both sides until golden brown.
Serve with sauce. To make the sauce, chop the greens, press the garlic, add salt, and mix with plain soy yogurt.