Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Peas and ricotta falafels | wefacecook.com Peas and ricotta falafels | wefacecook.com


Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 10 minutes
Cooking time: 15 minutes
Totaltime: 25 minutes

Perfect as a snack or appetizers


  • 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


  • 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.

Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note