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1
In a small skillet, toast the fennel and coriander seeds for a couple of minutes until they're fragrant and slightly darker, about 2 minutes.
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2
Don't walk away from the pan!
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3
They'll burn!
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4
Remove from the pan and throw into a coffee/spice grinder.
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5
Grind to a fine powder.
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6
Meanwhile, make the yogurt sauce: Mix the yogurt with the 1/2 cup finely chopped mint leaves and a generous pinch of salt.
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7
Chill in the fridge.
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8
Throw the peas, edamame, ground spices, shallot, garlic, remaining whole mint leaves, olive oil, and salt into a food processor.
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9
Whizz it up and puree until smooth.
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10
It won't get completely smooth because of the edamame, but process until it is as smooth as possible.
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11
Scrape into a big bowl and stir in the flour.
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12
The mixture will still be pretty soft.
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13
Not to worry!
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14
Pour enough oil into a large cast iron skillet so that it's 1/4-inch deep.
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15
Heat over medium heat until shimmering.
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16
Meanwhile, with wet hands, shape the pea mixture into 12 small patties the size of a golf ball, and then gently drop into the oil.
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17
Fry until the bottoms are dark caramel brown, about 2 minutes, and then carefully flip over.
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18
Brown the other side, and then remove from the pan and drain on a paper towel-lined plate.
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19
Serve warm in a pita bread pocket stuffed with the fresh veggies and a spoonful of the yogurt sauce.
