Pea-lafels

I saw this Pea-lafels recepi on TV cooked by Aarti Sequire for Aarti Party. Immediately, i got hooked up with this delicious modernised Middle Eastern recepi. The original recepi calls for ground chickpeas and known as Falafel is one of the popular Mid-East snack. I love Aarti's version of using peas for a creamy deep fried munchies.

The lightly toasted spices gives a beautiful aroma to the dish. Mint is a must in a Mid-East dishes which provide a fresh and minty flavor to the dish. In the programme Aarti served the Pea-lafels with yogurt mint sauce but i just snack on them as it is without dipping and it tastes excellent

Ingredients

1 cup frozen peas
1 cup frozen edamame/broad beans
1/2 tsp fenugreek seeds
1 clove garlic,peeled
1/2 tsp fennel seeds
1/4 cup besan/chickpea flour
1 shallot,chopped
1/4 tsp coriander seeds
Handful of fresh mint,chopped
Pinch of grounded pepper
2 tbsp extra virgin olive oil
Salt to taste
Canola oil for deep frying


Methods

In a small saucepan, dry roast the fenugreek seeds,fennel seeds & coriander seeds for 1-2 minutes till fragrant. Remove from heat and allow to cool.

Using a mortal or grinder, powder the roasted seeds.

In a food processor, add frozen peas,edame/broad beans,mint,shallot,garlic,olive oil and salt. Grind into smooth paste.

Transfer the mixture into a bowl, add chickpeas flour and pepper. Mix well.

Heat oil over a medium flame in a large saucepan for deep frying. Shape the pea mixture into small patties and deep fry for about 2 minutes. Flip over to cook the other side till golden. Remove from the pan and drain on a paper towel.

Serve hot with your favourite sauce


Notes

If the peas mixture isn't get pureed easily, just add 1/4 cup water and continue to whizz up.