Serves 4

Although you’ll typically find that falafel are made with chickpeas, our English pea version is a delicious treat. The sweetness of the peas marries well with the herbs and spices, creating a subtle twist on a classic.

Use fresh peas in the spring and summer months when they are abundant. If you’re buying peas in their pods, you’ll have to shuck them in advance – simply pop them open and run your thumb or finger through to free the peas from the pod. A pound of peas in their pod yields 1 – 1.5 cups of peas. We suggest you purchase extra and enjoy the fresh peas as a snack.




  • 1/2 cup dried green split peas
  • 1 1/2 cups fresh (or thawed frozen) peas
  • 1/2 cup shallots, chopped
  • 1 tablespoon all-purpose flour (or gluten-free flour)
  • 2 tablespoons fresh parsley, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon fresh lemon juice
  • Salt
  • 3 tablespoons extra-virgin olive oil
  1. Working in 2 batches, grind the split peas to a powder in a spice grinder. In a food processor, pulse the thawed peas a few times.
  2. Add the ground split peas, onion, flour, parsley, garlic, coriander, cumin, baking powder, cayenne, lemon juice, and 1 teaspoon of salt and process until thoroughly combined.
  3. Form the mixture into 12 falafel patties using a scant 1/4 cup per patty. Refrigerate until firm.
  4. In a large nonstick skillet, heat the olive oil. Add the falafel patties in two batches to the skillet and cook over moderately high heat until browned, crisp, and heated through, about 3 minutes per side.
  5. You can serve these immediately aside a fresh salad or in pita bread with your favorite hummus or a cucumber yogurt sauce with fresh mint. You can also store and reheat in the oven at 400 degrees for about 7-10 minutes.

More Recipes

Radish and Anchovy Salad with Olives and Lemon

The true flavor of radishes shines with this simple, yet flavorful dressing.

  • 12 fresh radishes, washed and cut into quarters lengthwise
  • 5 anchovies, diced
  • 1 lemon, juiced and strained
  • zest of 1 lemon
  • 1 c Gaeta olives, rough chopped
  • extra-virgin olive oil, to taste
  • 1 bunch chives, chopped fine
  • 15 parsley leaves
  • sea salt and pepper, to taste
  1. Place cut radishes into a bowl and add lemon juice and zest.
  2. Add olives, chives, parsley, and salt and pepper.
  3. Mix all together and serve slightly chilled.

Roasted Mushroom, Arugula, Ricotta Salata and Pea Pesto Sandwich

A delicious vegetarian option! Frozen peas are great to use because they are frozen at the peak of freshness.

  • 2 portobello mushroom caps
  • 2 T extra-virgin olive oil
  • 2 handfuls arugula
  • 1/2 c Ricotta Salata
  • 1/4 c pea pesto (recipe follows)
  • 4 slices whole-wheat bread

Pea Pesto Ingredients:

  • 5 oz peas, frozen or fresh
  • 1 garlic clove
  • 1/4 cup grated Parmesan Cheese
  • salt and pepper
  • 1/4 cup olive oil

In a blender, combine all ingredients except for the oil. With the machine running slowly drizzle in the oil until smooth and well-combined.

  1. Preheat the oven to 400 degrees.
  2. Place mushroom caps on a baking sheet and douse with oil, salt, and pepper. Roast until tender, about 15 minutes.
  3. Wash and dry arugula and crumble the ricotta Salata.
  4. Smear each piece of bread with the pesto and top each sandwich with one mushroom cap, a handful of arugula and half of the cheese.
  5. Slice and serve.