Sunday, April 23, 2017

dairy-free green pea falafel

As adapted from Green Chef
1.5 c. green peas
1 tsp. diced scallion
2 cloves diced garlic
1 tbsp. diced fresh parsley
1/4 c. all-purpose flour
1/8 tsp. ground coriander seeds
1/8 tsp. salt
1/4 tsp. ground cumin seeds
1/8 tsp. pepper
1/8 tsp. baking powder
1 tbsp. olive oil
2 tbsp. cooking oil

Preheat oven to 400 degrees. Place peas in a bowl and mash into a chunky puree. Add scallions, garlic and parsley; mix. Add flour, coriander, salt, cumin, pepper, baking powder and olive oil until combined. If mixture seems dry, add about 1 tablespoon of water. When you are ready to form the falafel, slightly wet your hands with water. Do not pull a Danielle and attempt to skip this step as it will make your life infinitely more challenging. Form into six 0.5" thick patties and refrigerate for five minutes. Heat cooking oil over medium heat and transfer the patties to the hot pan for 3-4 minutes per side. Transfer to foil-lined baking sheet and bake at 400 degrees for 7 minutes. Serve with hummus or in dairy-free pita.

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