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Falafel II

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    1 d 1 h 30 m
Catherine

Catherine

These taste great in pita with salad, yogurt, and mint sauce!! The preparation time is minimal as the various ingredients can be left to soak/chill overnight.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Place split peas in a large bowl, and cover with water (roughly twice as much water as split peas by volume). Cover, and refrigerate for 24 hours.
  2. Drain the water from the peas, and mash the peas thoroughly. Mix in onion, garlic, mint, egg, coriander, and cumin. Season with cayenne pepper, salt, and pepper to taste. Cover, and refrigerate for 1 to 2 hours.
  3. Heat oil in a deep fryer to 365 degrees F (185 degrees C).
  4. Form split pea mixture into small rounds, flatten slightly, and drop into hot oil. Fry until the falafel are a rich brown color.
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Reviews

DC Girly Girl
13

DC Girly Girl

6/6/2005

I don't know about this one. It is very similar to "Sean's Falafel" on this site, but with split peas instead of chickpeas (which is traditionally what falafel is made of), so I thought I would like it ("Sean's" is great!). But having never had split peas, I wasn't quite sure about it. My only changes were that I used parsley in place of the mint and baked the falafel at 400 for 10 minutes on one side & then 10 more on the other side. It is very earthy tasting and a little dry. If nothing else, it is a very filling and healthy snack (if baked, not fried). That warranted an extra star. I don't know if I'll try it again though.

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