Spicy Split Pea Falafel and Tabbouleh

Spicy Split Pea Falafel

Spicy Split Pea and Tabbouleh Salad

Ingredients

2 Cups Split Peas

1.5 Tbsp Minced Garlic

1/2 Onion, Minced

1/4 cup Parsley, Finely Chopped

1/4 cup Cilantro, Finely Chopped

1 Tbsp Cumin

1 Tbsp Cardamom

Salt to taste

Black Pepper to taste

1 Tbsp Baking Soda

Instructions:

1. Add water and 1tbsp of baking soda to your split peas in a bowl (legumes naturally expand in water so put enough to cover the peas). Stir gently and leave covered for 8hours or overnight.

2. Once your split peas are fully soaked, pour off the water and give them a fresh rinse.

3. Add the minced onion, garlic, parsley and cilantro (make sure they're also finely chopped) to a blender or food processor with the split peas.

4. Add the cumin, cardamom, salt and black pepper.

5. Pulse until everything is combined. (there should still be some degree of texture so it shouldn't be completely smooth).

6. Add your oil to a pan and use high heat. Once hot, spoon your falafel mixture into your hands and make little balls (the mixture will be sticky, don't be alarmed, you should be able to form the balls and place them in the oil for frying).

7. Fry each falafel evenly on each side until they are brown.

8. Remove from the pan and place on a paper towel to blot off the excess oil.

9. Falafels are ready to be enjoyed with tabbouleh or pita bread.

   
   

Tabbouleh

Tabbouleh Salad

Ingredients

~2 Cups Couscous

2 Cups Cherry Tomatoes

3 small Cucumbers

1 Tbsp Garlic, Minced

1/4 Cup Parsley, Finely Chopped

1/4 Cup Cilantro, Finely Chopped

1/2 Tbsp Cinnamon

1/2 Tbsp Mint

2 Lemons

Salt to taste

Note: Due to the recent food recalls, for added precaution, I blanched the herbs before chopping. Blanching: dip the herbs in boiling water for about 60secs and dunk in ice cold water for 60 secs immediately after. The boiling water should kill any bacteria present and the cold water should keep them from wilting so you can chop them easily.

Instructions:

1.Wash and remove the core from the cherry tomatoes (ps. you can leave the core in a bowl and mix with salt and balsamic vinegar and use as a dip for toasted bread as a snack!).

2. Finely chop cherry tomatoes and transfer to a bowl.

3. Finely chop cucumbers and add to the bowl of finely chopped tomatoes.

4. Mince garlic and add to the chopped vegetable mix.

5. Finely chop the mint and add to the mixture as well. Stir to combine.

6. In a saucepan on medium heat combine the couscous and 1 cup of water and cook. Note: the couscous cooks pretty quickly, so as soon as the water dries down it should be ready. Fluff with a fork and add the vegetable mixture. Stir to combine. Add the cinnamon and juice of 2 lemons and stir to combine once more.

7. The tabbouleh can be served with your favorite protein and of course, spicy split pea falafels.

BONUS!

To make tzatziki, combine 1 cup of plain Greek yogurt with thinly sliced cucumber, minced garlic, salt and pepper and enjoy with the falafels and tabbouleh.

Tzatziki