Falafel II recipe

All Recipes Appetizers and Snacks Beans and Peas

Ingredients

1 pound yellow split peas
1 large onion, finely chopped
2 cloves garlic, chopped
½ cup chopped fresh mint
1 egg
1 teaspoon ground coriander
1 teaspoon ground cumin
cayenne pepper to taste
salt to taste
ground black pepper to taste
2 quarts vegetable oil for frying

Nutrition Info

422.7 calories
carbohydrate: 40.2 g
cholesterol: 23.3 mg
fat: 22.8 g
fiber: 0.5 g
protein: 16.3 g
saturatedFat: 3 g
servingSize: -
sodium: 10.2 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place split peas in a large bowl, and cover with water (roughly twice as much water as split peas by volume). Cover, and refrigerate for 24 hours.

  2. Drain the water from the peas, and mash the peas thoroughly. Mix in onion, garlic, mint, egg, coriander, and cumin. Season with cayenne pepper, salt, and pepper to taste. Cover, and refrigerate for 1 to 2 hours.

  3. Heat oil in a deep fryer to 365 degrees F (185 degrees C).

  4. Form split pea mixture into small rounds, flatten slightly, and drop into hot oil. Fry until the falafel are a rich brown color.

Recipe Yield

8 servings

Recipe Note

These taste great in pita with salad, yogurt, and mint sauce!! The preparation time is minimal as the various ingredients can be left to soak/chill overnight.

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