Black-eyed peas are a traditional Southern food, and if eaten – with cabbage – on New Year’s Day is supposed to bring luck. I made falafel from black-eyed peas yesterday to celebrate the new year, but this falafel is good any time of year.
They are a great source of protein, with 14 grams in 1 cup of cooked peas.
Black-eyed pea falafel
8 ounces dried black-eyed peas, soaked overnight
1/2 teaspoon salt
2 cloves garlic, minced
1/4 cup cilantro, lightly chopped
1/2 teaspoon lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon celery salt
1/4 teaspoon cayenne
2 heaping tablespoons all-purpose flour
1/2 teaspoon baking powder
Soak peas overnight in 2-quart saucepan. Add salt. Bring to a boil, then let simmer 20 to 25 minutes until peas are done, being careful not to overcook. Skim off foam; drain well. Preheat oven to 400 degrees. Add peas and remaining ingredients to a food processor. Pulse until texture is fairly smooth and consistent. Add a little more flour if needed to firm it up enough to hold together. Form balls about 1 inch to 1 1/4 inch in diameter and place on ungreased ceramic baking dishes. Bake for 15 minutes. Turn falafel over and bake for another 10-15 minutes. Serve with sprigs of fresh cilantro and tzatziki or tahini sauce.