Mint Falafel

    Mint Falafel


    5 people made this

    You don't have to be a vegetarian to love falafel. This is my favourite version which employs mint, coriander and cumin. Serve in a pita with salad and mint sauce.

    Serves: 8 

    • 500g yellow split peas
    • 1 large onion, finely chopped
    • 2 cloves garlic, chopped
    • 10 to 15 leaves fresh mint, chopped
    • 1 egg
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • cayenne pepper to taste
    • salt and freshly ground black pepper to taste
    • vegetable oil for frying

    Preparation:10min  ›  Cook:20min  ›  Extra time:1day soaking  ›  Ready in:1day30min 

    1. Place split peas in a large bowl, and cover with water (roughly twice as much water as split peas by volume). Cover and let soak for 24 hours.
    2. Drain the water from the peas and mash 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.
    3. Heat oil in a deep fryer to hot (185 degrees C).
    4. Form split pea mixture into small rounds, flatten slightly and drop into hot oil. Fry until the falafel are a rich brown colour.

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    Reviews (1)


    Used different ingredients. 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. - 29 Sep 2008

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