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Black Eyed Pea Falafels

by on August 10, 2011 in Main Courses, Sandwiches August 10, 2011 Main CoursesSandwiches
See post on MonkeyDudesMom’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

The South meets the Mediterranean. Plus, a great way to use up leftover black eyed peas!

Ingredients

  • 2 cups Cooked Black-Eyed Peas, Drained
  • ½ whole Onion
  • 1 Tablespoon Minced Garlic
  • ½ cups Parsley
  • 1 whole Egg
  • 1 teaspoon Baking Powder
  • 2 teaspoons Cumin (heaping)
  • ⅛ teaspoons Cayenne
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Lemon Juice
  • 1 cup Bread Crumbs (plus Extra If Needed)

Preparation

Preheat oven to 425F.

Put the peas in a food processor and pulse to puree them. Pour into a large bowl.

Then add onion, garlic, parsley,and egg into the food processor and pulse to combine. Add the mixture to the peas.

Stir in the remaining ingredients plus salt and pepper to taste.

Form into patties and place on a well greased cookie sheet. Spray the tops with cooking spray.

Bake for 15 minutes.

Serve on warm flat bread or pitas with your choice of toppings.

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Profile photo of euphqueen1

euphqueen1 on 8.11.2011

I made these for lunch and they were great! I think in the future I will add more spice, though. I love that they are baked and not fried, but I think that if I were making them for company, I might add extra bread crumbs to the exterior or very quickly pan-fry them after baking to get that crunchy falafel exterior. But it was great with spinach and feta on flat bread. I just had one patty and I was very full and satisfied!

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