The City Magazine Since 1975

Field Pea Falafel

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For the falafel base:

2 Tbs. cumin seeds
1/4 cup garlic cloves (about 10 cloves)
4 cups cooked crowder peas
1 cup chopped green onion
2 Tbs. extra-virgin olive oil
Juice of 1 lemon
2 tsp. freshly ground black pepper
About 5 Tbs. water

For the breading:
2 cups all-purpose flour
2 eggs, lightly beaten
1 cup milk
Panko breadcrumbs

For frying:
2 qts. vegetable oil
Kosher salt and freshly ground black pepper


For the falafel base:
Put the cumin seeds in a full-size food processor. Process for about 30 seconds until cracked and bruised. Add garlic and process until minced, scraping down the sides as necessary. Add crowders, green onion, olive oil, lemon juice, and black pepper. Process until the mixture is thoroughly combined and minced, scraping down the sides as necessary. The mixture should be very dry. Add water one tablespoon at a time and blend. Final mixture should be smooth and dry but hold a ball when pressed together.

For the breading:
Form the falafel base into golf ball-size balls. Using three medium bowls, make a three-step breading station: one for flour, the second bowl for the eggs and milk whisked together, the third for the bread crumbs. Dip falafel balls in flour, then egg mixture, and finally bread crumbs. Line them up on a baking sheet for frying.

For frying: Heat oil to 350°F in a large pot over medium heat. Place a clip-on candy/fry thermometer in the pot. The temperature should register at least 300°F during frying process. Using tongs, work in batches frying three balls at a time, until golden brown and warm through the center, about three minutes. Remove from the oil and transfer to a paper towel-lined baking sheet. Finished balls can be held in a 200°F oven while frying the remaining batches. Season with salt and pepper if desired.