Teresa's Recipes
Pea and Coriander Falafel
Experience a burst of flavor with these vibrant pea and coriander falafels! This delightful vegetarian dish combines the sweetness of peas with the aromatic freshness of coriander, creating a deliciously satisfying meal. Perfect for serving as an appetizer or a main dish, these falafels are crispy on the outside and tender on the inside. Traditionally enjoyed in Middle Eastern cuisine, falafel has transcended borders to become a beloved dish around the world, making it a staple in vegetarian cooking.
Ingredients
- 2 cups Frozen peas
- 1 (15-ounce) can, drained and rinsed Canned chickpeas
- 1/2 cup, chopped Fresh coriander
- 2 cloves, minced Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 1/2 cup Breadcrumbs
- for frying Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Appetizer/Main Course
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 250
- Fat: 10g
- Carbs: 30g
- Protein: 9g
- Sodium: 300mg
- Sugar: 2g
Instructions
- In a pot of boiling water, cook the frozen peas for 2-3 minutes until tender. Drain and set aside.
- 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.
- 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.
- Shape the mixture into small patties or balls, about the size of a golf ball.
- 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.
- Remove the falafels from the pan and place them on a paper towel-lined plate to absorb excess oil.
- Serve warm, accompanied by a tangy tahini sauce and fresh salad, or stuff them into warm pita bread for a delicious wrap.
Tips
- For a spicier kick, add a pinch of cayenne pepper or chopped green chili to the falafel mixture.
- If you want to make the falafels gluten-free, substitute breadcrumbs with ground oats or gluten-free breadcrumbs.
- These falafels can be baked instead of fried. Place them on a baking sheet lined with parchment paper, brush with olive oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.