Pea and Coriander Falafel

Ingredients

• Frozen peas (2 cups)
• Canned chickpeas (1 (15-ounce) can, drained and rinsed)
• Fresh coriander (1/2 cup, chopped)
• Garlic (2 cloves, minced)
• Ground cumin (1 teaspoon)
• Ground coriander (1 teaspoon)
• Baking powder (1 teaspoon)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Lemon juice (2 tablespoons)
• Breadcrumbs (1/2 cup)
• Olive oil (for frying)

Instructions

1. In a pot of boiling water, cook the frozen peas for 2-3 minutes until tender. 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 the mixture is well combined but still slightly chunky for texture.
3. Transfer the mixture to a large bowl and stir in the breadcrumbs. Allow the mixture to rest for 10 minutes to let the breadcrumbs absorb moisture, which will help the falafels hold their shape.
4. Shape the mixture into small patties or balls, about the size of a golf ball.
5. Heat olive oil in a frying pan over medium heat. Once hot, carefully add the falafels, cooking for 3-4 minutes on each side, or until they are golden brown and crispy.
6. Remove the falafels from the pan and place them on a paper towel-lined plate to absorb excess oil.
7. Serve warm, accompanied by a tangy tahini sauce and fresh salad, or stuff them into warm pita bread for a delicious wrap.