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Pea-Mint Falafel with Bulgur

Pea-Mint Falafel with Bulgur
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These pea-mint falafel are a fresh take on a classic. Made with a blend of peas, fresh mint, and bulgur, they are crispy on the outside and tender on the inside. Serve them as an appetizer, in a pita, or as part of a mezze platter.

Ingredients

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  • 1 cup dried green split peas, soaked overnight
  • 1/2 cup fine bulgur, soaked in hot water for 15 minutes and drained
  • 1/2 cup fresh mint leaves, packed
  • 1/4 cup fresh parsley, packed
  • 1 small onion, roughly chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon baking soda
  • Salt and black pepper to taste
  • Vegetable oil for frying

Instructions

  1. Drain the soaked split peas thoroughly.
  2. In a food processor, combine the drained split peas, bulgur, mint, parsley, onion, garlic, cumin, coriander, cayenne pepper (if using), baking soda, salt, and pepper.
  3. Process until the mixture is well combined but still has some texture. Do not over-process into a paste.
  4. Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.
  5. Heat about 2 inches of vegetable oil in a deep pan or pot to 350°F (175°C).
  6. Using a falafel scoop or your hands, form the mixture into small patties or balls.
  7. Carefully place the falafel into the hot oil, frying in batches to avoid overcrowding the pan.
  8. Fry for 3-5 minutes, turning occasionally, until golden brown and cooked through.
  9. Remove the falafel with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  10. Serve hot with your favorite dips or in pita bread.

Notes

  • Soaking the split peas overnight is crucial for proper texture.
  • Do not over-process the mixture; a slightly coarse texture is desirable.
  • Refrigerating the mixture helps the falafel hold their shape during frying.
  • You can bake the falafel at 375°F (190°C) for 20-25 minutes, flipping halfway, for a healthier option.
  • Serve with tahini sauce, yogurt dip, or a fresh salad.

Nutrition

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