Green Pea and Chickpea Falafel


  • 1 cup canned chickpeas Familex, drained and rinsed
  • 3/4 cup 

    fresh peas, shelled (or frozen peas, defrosted)

  • 1/2 

    medium red onion, chopped

  • 2 cloves 


  • 1 tablespoon 

    lemon juice

  • 1/4 cup 

    fresh parsley leaves

  • 1 1/2 teaspoons 

    ground cumin

  • 1/4 teaspoon 

    red pepper flakes

  • 1 teaspoon 


  • 1/2 teaspoon 

    fresh ground black pepper

  • 1 teaspoon 

    baking soda

  • 2 tablespoons 

    all-purpose flour

  • Canola or vegetable oil, for frying


  1. If using fresh peas, add to a pot of salted boiling water, and cook for about 3 to 5 minutes, until tender. Drain the water and cool the peas completely.

  2. Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.

  3. Heat about 1 inch of neutral oil in a skillet over medium heat, until it reaches 350°F.

  4. Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden-brown, about 5 minutes. Transfer to the prepared baking sheet to cool. Repeat with the remaining patties, and then serve immediately.


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