Little bites like these Green Pea Falafels are perfect for any occasion. Everyone loves appetizers! Right?
These falafels are quick to make with only 8 ingredients + spices! The bonus part is that they are chickpea-less! Developed with soft green peas because let’s face it, not everyone can digest those belly cramping chickpeas!
Using green peas should make things a little more comfortable on your digestive track plus they taste darn great! This recipe is vegan, gluten-free, and completely allergen-friendly.
Transitioning to a lifestyle that includes more plant-based recipes can be a slow process. It takes dedication, self-education, time and a lot of food preparation.
Every week, I post nutritious recipes that are packed with beneficial ingredients. Hopefully, giving you recipe ideas you can add to your repertoire.
One more thing, if you are not following a special diet or limited to the list of ingredients listed, have fun with this recipe! Add garlic, onions, or more spices. Enjoy experimenting!
My Strawberry Banana Hemp Milk is also a simple drink recipe to make. The shake-like beverage is a nice satisfying treat. I made a delicious frozen nice cream this week with similar ingredients.
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Please leave a comment below if you made the Green Pea Falafels.
Or, just say hi! That would make me happy!
- 1 cup cooked white rice*
- 1 cup frozen peas
- 1 cup fresh greens** (large handful: spinach, kale, chard)
- ¼ cup fresh cilantro (about 1 tbsp chopped)
- 1-2 teaspoons fresh chives, chopped
- ¼ cup organic hemp hearts
- ¼ cup sunflower flour***
- 1-1/2 tablespoons lemon juice (juice of half a lemon)
- ½ teaspoon cumin
- ¼ teaspoon sea salt
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon ground pepper
- ¼ cup water or vegetable broth**** (if required)
- Olive oil for baking
- Make sure to have one cup of cooked white rice before you start.
- Preheat oven to 400 degrees F.
- Line a baking sheet with unbleached parchment paper, and drizzle a little olive oil.
- To make the falafels, you will add all the ingredients to a high-speed blender, except for the water or broth****.
- Use your blender tamper to push down on ingredients to make sure they are equally chopped.
- Don’t over blend, leaving some texture is perfect. You just want to make sure all your greens are chopped up and mixed.
- Transfer mix to a bowl or scoop out 1-inch balls directly from the blender, place on parchment-lined baking sheet, and gently flatten into small patties.
- Repeat until all the mix is used up.
- Bake for 12 minutes then flip each falafel and bake for another 13 minutes (25 minutes total).
- Baking times can vary so leave yours a little longer if you want them crispier.
- Enjoy them right out of the oven with a simple mayonnaise or creamy sauce.
- Store any baked leftovers in the refrigerator for up to 5 days.
* Fresh steamed organic white rice (Basmati or Jasmine) works well.
** You can combine different greens. I like pre-washed organic baby spinach and kale.
*** Use a coffee grinder to transform raw organic sunflower seeds into flour.
**** Only use the liquid listed if your mixture is too thick to blend.