Black-Eyed Pea Falafel With Sun-Dried Tomato Hummus

Name: Black-Eyed Pea Falafel With Sun-Dried Tomato Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: KITCHENAID Electric Stand Mixer; KITCHENAID Food Grinder Attachment; 2 (15-ounce) cans black-eyed peas, rinsed and drained; 1 garlic clove, minced; 1/2 cup minced onion; 3 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh parsley; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1/4 teaspoon ground red pepper; 20 saltine crackers, finely crushed; 2 tablespoons all-purpose flour; 1 large egg, lightly beaten; Wax paper; 1 (10-ounce) container plain hummus; 1/3 cup drained sun-dried tomatoes in oil; 1/2 cup canola oil; Pita bread, grape tomatoes, cucumbers, arugula (optional)

Servings: persons

KITCHENAID Electric Stand Mixer
KITCHENAID Food Grinder Attachment
2 (15-ounce) cans black-eyed peas, rinsed and drained
1 garlic clove, minced
1/2 cup minced onion
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
20 saltine crackers, finely crushed
2 tablespoons all-purpose flour
1 large egg, lightly beaten
Wax paper
1 (10-ounce) container plain hummus
1/3 cup drained sun-dried tomatoes in oil
1/2 cup canola oil
Pita bread, grape tomatoes, cucumbers, arugula (optional)

1
Attach food grinder attachment to electric stand mixer according to manufacturer's instructions. Grind peas and next 7 ingredients according to manufacturer's instructions using the coarse grinding plate.
2
Stir together crackers and flour in a small bowl. Stir 1/2 cup cracker mixture and egg into ground pea mixture until well blended. Reserve remaining cracker mixture.
3
Shape pea mixture into 18 (2-inch) cakes (about 1 1/2 tablespoons each), and place on a wax paper-lined jelly-roll pan. Cover and chill 30 minutes to 24 hours.
4
Pulse together hummus and sun-dried tomatoes in a food processor 5 to 6 times or until tomatoes are pureed.
5
Dredge cakes in reserved cracker mixture. Fry cakes, in batches, in hot oil in a large nonstick skillet 2 to 3 minutes on each side or until crisp and golden brown, adding more oil as needed. Drain on paper towels. Serve with hummus mixture and, if desired, pita bread, grape tomatoes, cucumbers, and arugula.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: KITCHENAID Electric Stand Mixer, KITCHENAID Food Grinder Attachment, 2 (15-ounce) cans black-eyed peas, rinsed and drained, 1 garlic clove, minced, and more.

Yes, Black-Eyed Pea Falafel With Sun-Dried Tomato Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!