Recipe
PEAS AND RICOTTA FALAFELS
Serves: 4
Preparation time: 10 minutes If they like it, it serves 4 otherwise
Cooking time: 15 minutes
Totaltime: 25 minutes Perfect as a snack or appetizers
Ingredients
- 1 14-oz can white cannellini beans, rinsed and drained
- 3/4 cup peas, thawed
- 1/2 cup onion, chopped
- 1/2 cup ricotta cheese
- 2 cloves garlic, chopped
- 1 tablespoon chopped parsley
- 1 teaspoons ground cumin
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon all purpose flour
- salt and pepper, to taste
- Canola or vegetable oil, for frying
Preparation
-
If using fresh peas, add to a pot of salted boiling water, and cook for about 3 to 5 minutes, until tender. Drain the water and cool the peas completely.
Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.
Heat about 1/4 cup of oil in a skillet over medium heat, until it reaches 350°F.
Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden-brown, about 5 minutes. Transfer to the prepared baking sheet to cool. Repeat with the remaining patties, and then serve immediately.
main ingredients:
type of dish:
appetizer
cuisine:
Mediterranean
specific recipes:
quick-and-easy
season and occasion: Cocktail-Party
dietary considerations:
Array
Type of meal:
snack
-
Risotto with mushrooms asparagus and spring peas
-
Rotolo di spinaci - spinach and ricotta lasagne roll-ups
-
Chicken baked with morels artichokes and peas
-
Gnocchi with spinach and ricotta
In the kitchen. Happening Now
The latest
