vegan green pea falafel recipeEveryone 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
  1. 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.
  2. 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.
  3. 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.
  4. Stir together the sour cream, remaining 1 tablespoon of tarragon, remaining scallions, and the chives. Season to taste with salt and pepper. Set aside.
  5. 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.
  6. Serve falafel warm with a generous dollop of the sour cream mixture. Enjoy!

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