Black-Eyed Peas Falafel

Although there are plenty of chickpeas, dried and canned, in the pantry I was looking for an alternative for making falafel. I came across a can of black-eyed peas with a “best used by” date that goes way back to when I was still a young man. Thanks to the low-tech preservative capability of canned goods the beans were perfectly fine.

falafel

falafel

 

To the mashed black-eyed peas I added:

  • onion
  • jalapeño
  • ginger paste
  • deli style Peppadews
  • garlic
  • cilantro
  • cumin and coriander seeds crushed together with sea salt crystals
  • asafetida

falafel

falafel

 

I needed to add flour as a binder but the bean mixture seemed a bit dry so I mixed in a tablespoon or so of mint infused balsamic vinegar before adding a couple tablespoons of whole wheat flour.

falafel

 

The falafels were cooked in an ebelskiver pan greased with coconut oil

falafel

falafel

falafel

 

To go with the falafel I put together a tzatziki type yogurt preparation with cucumber, dried dill weed (I don’t have fresh yet), garlic and fennel frond.

Without yogurt falafel is, of course, vegan.

falafel

 

This was a good time to bring out my homemade fermented red jalapeño hot sauce.

falafel

falafel

falafel



 


4 thoughts on “Black-Eyed Peas Falafel

  1. Wow, you made that dish look so fresh and tasty! Even when the base ingredient is older than the hills, lol! Seriously, thank goodness for canned goods!

    Liked by 1 person

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