Right now, markets + local grocers are teeming with greens: lettuce, peas, herbs. And you’ll find a few different stone pit fruits that are ripe for the picking too, like plums. Let’s throw it all together!
Yummy Pea + Plum Falafels have all the earthy spices of Morocco with the fresh, sweetness of peas and plums. What a combo!
While the recipe looks long and complicated, it’s really not. Using a food processor is the ticket to a quick falafel mixture. Eat them now or freeze them for later. It’s a great dish to have on hand and serve midweek. And with this many falafels, you can feed the neighbors too!
If you're a local to the Connecticut area, consider whipping this up and bringing it to share at the upcoming Farm to Street event in Hartford. You'll wow other attendees at your communal dinner table with this little number. Claim the dish came to you in a vision... your secrets safe with us!
serves 8, makes about 20 falafels
2 cans dried chickpeas
1/2 c fresh or frozen
2 c arugula + spinach
1/4 c fresh coriander
1/4 c parsley
3 garlic cloves
1 tsp coriander seeds
1 tsp coriander powder
1 tsp cumin powder
1 small onion, chopped
1/2 c flour
2 tbs tahini
1 tbs lemon juice
salt to taste
3 c vegetable oil for frying
12-15 soft tortilla shells
1/4 c plain yogurt
1/4 c cucumber, minced
2 tbs tahini
2 tbs lemon juice
salt to taste
plum, sliced thin
radishes, sliced thin
cucumber, sliced thin
Drain and rinse chickpeas. Place in a paper towel-lined platter. Press with paper towels until completely dry. Let sit to further air out.
In a small bowl, combine together the sauce ingredients until completely mixed. Be aware that tahini is somewhat sticky and will clump. Be sure to stir thoroughly. Cover and refrigerate.
In a food processor begin adding the ingredients starting with chickpeas, peas, and leafy greens. Then add in your herbs, spices, garlic, and onion. Sprinkle with flour, a dollop of tahini, and lemon juice.
Process until smooth, but dry.
NOTE: You want the falafel mixture to resemble a slightly moist couscous texture. If it’s too wet, add in more flour. If it’s too dry, add in a Tbl of water at a time.
With a scoop, begin portioning out the falafel mixture into balls and place them on a wax paper-lined baking sheet. Freeze for 30 minutes.
Heat oil in a medium sized heavy bottom pot. Fry the falafels in oil (without overcrowding) until golden brown. This may require a bit of rotating so they fry evenly. Place finished falafels on a plate lined with paper towels to absorb excess oil.
To assemble, start by generously smearing a soft tortilla with hummus. Next, top with shredded lettuce and the thin slices of cucumber, radishes, and plum. Squeeze a bit of lemon over, if desired. Top with 2-3 falafels each. Add sauce on top.
Serve immediately. Pre-fried falafel mixture can be stored in an air tight container in the fridge for up to 3 days. Or freeze extra mixture in ball form for up to 2 weeks.