Peas and ricotta falafels

  • Yield Serves 4


    1 14-oz can white cannellini beans, rinsed and drained
    3/4 cup peas, thawed
    1/2 onion, chopped
    2 cloves garlic, chopped
    1 tablespoon chopped parsley
    1 teaspoons ground cumin
    1/4 teaspoon red pepper flakes
    1/2 teaspoon salt
    1/2 teaspoon fresh ground black pepper
    1 tablespoon all purpose flour
    salt and pepper, to taste
    Canola or vegetable oil, for frying


    If using fresh peas, add to a pot of salted boiling water, and cook for about 3 to 5 minutes, until tender. Drain the water and cool the peas completely.

    Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.

    Heat about 1/4 cup of oil in a skillet over medium heat, until it reaches 350°F.

    Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden-brown, about 5 minutes. Transfer to the prepared baking sheet to cool. Repeat with the remaining patties, and then serve immediately.

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