Vegan Blackeyed Pea Falafel Cakes
Flavorful blackeyed pea Falafel recipe featuring a crispy exterior with light, fluffy and moist interior.
Prep Time: 10 minutes minutes
Cook Time: 6 minutes minutes
Total Time: 16 minutes minutes
Course: Appetizer, Main Course
Cuisine: Middle Eastern/Soul Fusion
Servings: 4
Calories: 658 kcal
Make Falafel Combine the blackeyed peas, onion, garlic, and herbs in a food processor and puree. Don't worry if mixture never reaches fully smooth consistency.
Transfer to a bowl and mix in baking powder and flour. Refrigerate for at least 30 minutes.
Roll black-eyed pea into medium sized oblong balls and then flatten to desired shape.
Heat oil in large skilet and fry the falafals for about 3 minutes per side.
Remove from oil and let cool and drain on cooling rack or paper towel lined pan.
Serving: 0 g | Calories: 658 kcal | Carbohydrates: 76 g | Protein: 37 g | Fat: 26 g | Saturated Fat: 2 g | Cholesterol: 0 mg | Sodium: 619 mg | Potassium: 1699 mg | Fiber: 17 g | Sugar: 10 g | Vitamin A: 305 IU | Vitamin C: 8.1 mg | Calcium: 384 mg | Iron: 13.2 mg
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