These taste great in pita with salad, yogurt, and mint sauce!! The preparation time is minimal as the various ingredients can be left to soak/chill overnight.

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
1 day
total:
1 day
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place split peas in a large bowl, and cover with water (roughly twice as much water as split peas by volume). Cover, and refrigerate for 24 hours.

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  • Drain the water from the peas, and mash the peas thoroughly. Mix in onion, garlic, mint, egg, coriander, and cumin. Season with cayenne pepper, salt, and pepper to taste. Cover, and refrigerate for 1 to 2 hours.

  • Heat oil in a deep fryer to 365 degrees F (185 degrees C).

  • Form split pea mixture into small rounds, flatten slightly, and drop into hot oil. Fry until the falafel are a rich brown color.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

423 calories; protein 16.3g; carbohydrates 40.2g; fat 22.8g; cholesterol 23.3mg; sodium 10.2mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/16/2020
I thought these were good. I modified the recipe slightly: After about 20 hours of soaking the beans were definitely not mashable so I cooked them until they were an appropriate consistency and then proceeded with the recipe. The recipe makes a LOT of falafel and I added two eggs instead of one to get the batter to come together. I also added about 50% more of the spices than the recipe calls for. I deep-fried the falafel and they looked beautiful. I might try baking or pan-frying next time to cut down on oil. The falafel were very tender and crumbled easily. I thought the flavor was great. I had them in pitas the first day and atop a salad with dill-and-yogurt dressing the second day. Both very yummy. Read More
(1)

Most helpful critical review

Rating: 2 stars
06/06/2005
I don't know about this one. It is very similar to "Sean's Falafel" on this site but with split peas instead of chickpeas (which is traditionally what falafel is made of) so I thought I would like it ("Sean's" is great!). But having never had split peas I wasn't quite sure about it. My only changes were that I used parsley in place of the mint and baked the falafel at 400 for 10 minutes on one side & then 10 more on the other side. It is very earthy tasting and a little dry. If nothing else it is a very filling and healthy snack (if baked not fried). That warranted an extra star. I don't know if I'll try it again though. Read More
(13)
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
06/06/2005
I don't know about this one. It is very similar to "Sean's Falafel" on this site but with split peas instead of chickpeas (which is traditionally what falafel is made of) so I thought I would like it ("Sean's" is great!). But having never had split peas I wasn't quite sure about it. My only changes were that I used parsley in place of the mint and baked the falafel at 400 for 10 minutes on one side & then 10 more on the other side. It is very earthy tasting and a little dry. If nothing else it is a very filling and healthy snack (if baked not fried). That warranted an extra star. I don't know if I'll try it again though. Read More
(13)
Rating: 5 stars
10/25/2019
Love to make into a taco with grilled corn tortillas and a lime cremé. Read More
(1)
Rating: 4 stars
01/16/2020
I thought these were good. I modified the recipe slightly: After about 20 hours of soaking the beans were definitely not mashable so I cooked them until they were an appropriate consistency and then proceeded with the recipe. The recipe makes a LOT of falafel and I added two eggs instead of one to get the batter to come together. I also added about 50% more of the spices than the recipe calls for. I deep-fried the falafel and they looked beautiful. I might try baking or pan-frying next time to cut down on oil. The falafel were very tender and crumbled easily. I thought the flavor was great. I had them in pitas the first day and atop a salad with dill-and-yogurt dressing the second day. Both very yummy. Read More
(1)
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Rating: 1 stars
02/16/2020
Definitely won't make this again for several reasons. The peas are not mashable just by soaking. They have to be cooked. Even after adding more egg, the mixture wouldn't hold together. I added some bread crumbs which helped. The few that held together for cooking did taste ok but it was not worth the frustration. Read More
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