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Chickpeas Plus Split Peas Equals a Tasty Falafel Combination

This feature was produced in collaboration between Vox Creative and USA Pulses and Pulse Canada. Vox Media editorial staff was not involved in the creation or production of this content.

You don’t think you know what pulses are, but you do — they’re a category of legumes that includes dry peas, dry beans, chickpeas, and lentils that provide an excellent source of protein and fiber. For 2016, the International Year of Pulses, we’re offering some tasty and nutritious recipes that highlight these super seeds. For more recipes and prep tips, visit pulsepledge.com.


Chickpeas are the foundation of any good falafel — but you can add more pulses, like split peas, for even more protein and flavor. Combine the two pulses with dried hot red pepper, scallions, and parsley to fry up a traditional falafel ball, a perfect for topping salads or stuffing in a pita.

Place the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight.

Place the split peas the bowl with the chickpeas 1 hour before you begin making falafel.

Blanch the scallions in a large pot of boiling salted water until wilted, about 10 seconds. Use a slotted spoon to transfer greens to a bowl of ice water; drain and squeeze out the liquid.

Drain the uncooked chickpeas and split peas and place into a food processor. Add onions, scallions, parsley, salt, hot pepper, garlic and cumin. Pulse until blended but chunky.

Sprinkle the baking powder and the flour over the mixture and pulse. Place into a bowl. Cover and refrigerate for 4 hours.

Create 3-inch balls with the chickpea mixture.

Heat 2 inches of oil to 375°F in a deep pot. Fry the balls in batches, leaving at least an inch of space in between. Cook 2 to 3 minutes until golden brown. Move to a paper towel-lined plate to drain.

Serve in a pita or over a salad.

Recipe by Hearth & Table


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