Everyone loves falafel be they in a pita, a wrap or a salad. But not everyone can have chickpeas due to food allergies, fodmap diets, etc. But guess what, you can make falafel just as tasty and nutritious with green peas! I hope you enjoy my vegan green pea falafel recipe!
- 3/4 cup canned fava beans, drained
- 1 clove garlic, peeled and coarsely chopped
- 1 cup fresh green peas, divided,
- 2 tablespoons chopped tarragon, divided
- 1/4 teaspoon baking soda
- 3 scallions, thinly sliced, divided (white and green)
- Salt and pepper, to taste
- 1 teaspoon minced chives
- 1/3 cup vegan sour cream
- High heat oil, for frying
- Place the fava beans in a food processor and puree until smooth. Add the garlic, and 1/2 cup of the fresh peas and pulse until the peas are well broken up. Add 1 tablespoon of the chopped tarragon and a sprinkle of sea salt and pulse a few times to combine.
- Scrape the mixture into a bowl. Stir in the baking soda and 2/3 of the sliced scallions. Season the batter to taste with salt and pepper.
- Bring a small pot of salted water to a boil. Blanch the remaining 1/2 c. of fresh peas in the boiling water for 1-2 minutes, until bright green, then immediately drain and run under cold water. Set aside to cool then add to the falafel batter.
- Stir together the sour cream, remaining 1 tablespoon of tarragon, remaining scallions, and the chives. Season to taste with salt and pepper. Set aside.
- Heat about and inch of oil in a large frying pan over medium heat. Drop spoonfuls of the falafel batter into the pan, pressing down on the batter to make rounded fritters about 1/2 an inch thick. Cook for 2 minutes a side, flipping when golden brown. Drain cooked falafels on a paper towel lined plate. Repeat until all batter is used.
- Serve falafel warm with a generous dollop of the sour cream mixture. Enjoy!
