Monday, October 27, 2014

Pea Falafel with a Zesty Cream Dressing


  • 1 cups (250 mL) Garbanzo Beans;  rinsed and drained
  • 1.5 cups dried Peas;  soaked overnight, then rinsed and drained
  • 1 cup (250 mL) fresh Flat-Leaf Parsley;  stems removed
  • 1 small Red Bell Pepper;  finely chopped
  • 1 Tbsp. Sesame Seeds
  • 1/4 tsp. Cumin
  • 1/2 tsp. Coriander
  • 1/8 tsp. Red Pepper Flakes
  • 1 Tbsp. Pink Himalayan Salt
  • 1 tsp. freshly cracked Pepper
  • 1/2 tsp. Baking Powder
  • 3 Tbsps. Flour
  • 6 Tbsps. Bread Crumbs
  • 2 Tbsps. (20 mL) vegetable oil of choice;  for frying
  • 6 Tbsps. Vegan Sour Cream
  • 1/2 cup English Cucumber;  finely diced
  • 1 Tbsp. Lemon Zest
  • 1/2 Lemon;  juiced

  • Soak the dried peas in water the night before making the recipe.
  • Wash and clean all fresh produce.  Also, rinse and drain the peas and garbanzo beans.
  • In a food processor, combine the peas, beans, parsley, bell pepper, sesame seeds, cumin, coriander, red pepper flakes, salt and pepper.  Pulse the mixture until it is finely chopped.  Then add the flour and pulse until the mixture holds together.
  • Cover and set the mix into the refrigerator for about 30 minutes.
  • Meanwhile, remove 1 Tbsp. of Zest from the lemon and then juice half of it.  Cut the remaining half into wedges.
  • Stir the lemon zest and the lemon juice together with the sour cream and 1/2 cup of very finely chopped cubes of English cucumber.
  • After 30 minutes or longer, take the falafel mixture out of the refrigerator and scoop the dough out one tablespoon at a time in order to form little balls.  Coat those balls one by one with a thin layer of breadcrumbs and then flatten each one slightly.  Set the falafels on a tray, cover and chill for another 20-30 minutes.  Keep the patties chilled right up until you are ready to cook them to ensure that the are keeping their shape and so that they develop a crispy exterior when frying.
  • In a large skillet, heat 2 tablespoons (30 mL) of oil over medium heat.  Add the falafel patties into the hot oil and cook them for about 4 minutes on each side or until golden brown and heated through.
  • Serve with the cream dressing, lemon wedges and a salad of choice.  We added salad greens as well as peach and tomato slices to our falafels.
       Nina & Spencer

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