Name: Pea-Afel (Vegan Falafel)
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1/2 teaspoon fennel seeds; 1/4 teaspoon coriander seeds; 1/2 cup lightly packed fresh mint leaves; Kosher salt; 1 cup frozen peas, thawed; 1 cup frozen edamame, thawed and drained (or substitute with an extra cup of peas); 1 large shallot, peeled and roughly chopped; 1 clove garlic, peeled; 2 tablespoons extra-virgin olive oil; 1/4 cup chickpea flour (regular flour is a fine substitute); Coconut oil, for frying

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My Pea-Afel (vegan falafel) swaps peas for chickpeas in traditional falafels and it makes an addicting little appetizer bite that everyone will love!

Pea-Afel (Vegan Falafel) on a white plate with hummus

Pea-afels (Vegan Falafel)

I have to admit that the first time I heard about falafels, it was from a friend who referred to them “awful falafel.” I later happened upon a vegetarian restaurant that made them as part of their Mediterranean platter, and I came to love the little chickpea bites. I went elsewhere and realized that he was partially right. At their best, they make a delightful vegetarian plate: fried fritters served with tahini and hummus. At their worst, they can be dry, overly-fried, veggie hockey pucks.

This vegan falafel recipe is so easy to make and packs so much flavor into the tiny little bites of goodness.

Ingredients needed to make this recipe:

fennel seeds
coriander seeds
fresh mint leaves
Kosher salt
frozen peas
frozen edamame
shallot
garlic clove
extra-virgin olive oil
chickpea flour (regular flour is a fine substitute)
Coconut oil, for frying

Tools needed for this recipe:

I had used box mixes a few times, with varying results. Then I found Aarti Sequeira’s using peas instead of the traditional chickpeas and my husband and I were hooked! (I’ve deviated a little from the original recipe to suit our tastes, but the concept is all Aarti!) The bright green hue really livens up the plate, and the mint pairs perfectly with peas.

How to make this Pea Falafel

Toast the spices then grind them in a coffee/spice grinder till it makes a powder.
Blend the peas, edamame, ground spices, shallot, garlic, mint leaves, olive oil, and salt into a food processor until fairly smooth. Stir in flour. The mixture will be pretty soft.
Coat a large cast iron skillet with oil about 1/4-inch deep and over medium heat. Meanwhile, with a small ice cream scoop, make about 12 small patties the size of a golf ball, and then gently drop into the oil. Fry until golden brown, remove, and drain on a paper towel-lined plate.

💡 TIME SAVING TIP:
Make a double batch and freeze. Make this vegan falafel recipe according to direction up until the cooking step. Place rolled pea-afels on a parchment lined baking sheet in a single layer. Freeze until solid and then transfer to a zip top baggie to store. Remove from freezer and fully thaw in the fridge until ready to fry. Continue with cooking instructions.

What to serve with Pea-afels

Pea-afels are great on their own just like traditional falafels. But the are delicious in a salad, in a pita, drizzled with some sriracha or a yogurt mint sauce (use dairy free/vegan yogurt to keep it vegan). But my favorite way to serve them is just on a plate with a side of traditional Mediterranean hummus.

Pea-Afel (Vegan Falafel)

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Swapping peas for chickpeas in traditional falafels creates an addicting little Pea-lafel appetizer bite that everyone will love!

Ingredients

1/2 teaspoon fennel seeds
1/4 teaspoon coriander seeds
1/2 cup lightly packed fresh mint leaves
Kosher salt
1 cup frozen peas, thawed
1 cup frozen edamame, thawed and drained (or substitute with an extra cup of peas)
1 large shallot, peeled and roughly chopped
1 clove garlic, peeled
2 tablespoons extra-virgin olive oil
1/4 cup chickpea flour (regular flour is a fine substitute)
Coconut oil, for frying

Instructions

Toast the fennel and coriander seeds for a couple of minutes in a small skillet until they're fragrant and slightly darker, about 2 minutes. Use care not to burn spices as this will go quickly! Remove from the pan and grind in a coffee/spice grinder till it makes a powder.
Throw the peas, edamame, ground spices, shallot, garlic, mint leaves, olive oil, and salt into a food processor. Whizz it up and puree until fairly smooth. You will still have some chunks from the edamame. Gently stir in flour. The mixture will be pretty soft.
Coat a large cast iron skillet with oil about 1/4-inch deep and heat on medium. Meanwhile, with a ice cream scoop, make about 12 small patties the size of a golf ball, and then gently drop into the oil. Fry until the bottoms are dark caramel brown, about 2 minutes, and then carefully flip over. Once other side is brown, remove and drain on a paper towel-lined plate.
I served mine with a little homemade hummus and a dash of Sriracha, but you could easily make up a yogurt mint sauce and eat in a pita.

Notes

💡 TIME SAVING TIP: Make a double batch and freeze. Make this vegan falafel recipe according to direction up until the cooking step. Place rolled pea-afels on a parchment lined baking sheet in a single layer. Freeze until solid and then transfer to a zip top baggie to store. Remove from freezer and fully thaw in the fridge until ready to fry. Continue with cooking instructions.

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Nutrition Information:

Yield: 4 Serving Size: 3 pea-lafel bites
Amount Per Serving: Calories: 203Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 117mgCarbohydrates: 15gFiber: 5gSugar: 4gProtein: 9g

This nutritional information is an estimate may vary, depending on brand and type of ingredients used. It is not intended to replace the advice of a licensed dietician or physician.