Spring pea falafel with harissa yogurt from Let's Stay In: More than 120 Recipes to Nourish the People You Love (page 122) by Ashley Rodriguez

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Notes about this recipe

  • Rutabaga on April 22, 2020

    I was a little hesitant about this recipe because it includes canned chickpeas, and in my past experience, falafel made with canned chickpeas tend to fall apart and lack the right texture. Fortunately, these were great - some of the best falafel I've made, in fact. The addition of green peas made the flavor bright and spring-like. I used a lot of parsley and mint for the herbs. I also shaped the balls, then let them rest in the refrigerator for an hour or so, which often helps them hold their shape. For the first time, I used a meat grinder to make the mixture, and found it much easier than using the blender. For peas, I used frozen, which I added directly the grinder without thawing. Do be careful when frying; it takes some time for them to cook thoroughly all the way through, and they will be very dark on the outside when done. The yogurt sauce is delicious, but I used Trader Joe's Italian bomba sauce instead of harissa powder, and added a little olive oil.

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