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Ingredients
| yellow split peas: 1 lb |
| onions: 1 (finely chopped) |
| garlic: 2 cloves (chopped) |
| fresh peppermint: 1/2 cup (chopped) |
| eggs: 1 |
| ground coriander: 1 tsp |
| ground cumin: 1 tsp |
| cayenne pepper (to taste) |
| salt (to taste) |
| black pepper (to taste) |
| vegetable oil: 2 qts |
Falafel II
Credit: AllRecipes
User rating:
"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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Prep Time
10 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
Directions
- 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.
- 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.
- Heat oil in a deep fryer to 365 degrees F (185 degrees C).
- Form split pea mixture into small rounds, flatten slightly, and drop into hot oil. Fry until the falafel are a rich brown color.