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1
In a small saucepan, heat the vegetable oil.
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2
Add the shallot and thyme and cook over moderately low heat until the shallot is softened, about 4 minutes.
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3
Add the honey and vinegar and simmer for 2 minutes.
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4
Let cool.
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5
Put the radishes in a shallow dish and pour the marinade over them.
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6
Cover and refrigerate for at least 4 hours or overnight.
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7
Working in 2 batches, grind the split peas to a powder in a spice grinder.
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8
In a food processor, pulse the thawed peas a few times.
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9
Add the ground split peas, onion, flour, parsley, garlic, coriander, cumin, baking powder, cayenne, lemon juice and 1 teaspoon of salt and process until thoroughly combined.
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10
Form the mixture into 12 falafel patties using a scant 1/4 cup per patty.
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11
Refrigerate the falafel until firm.
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12
In a bowl, combine the yogurt, mint and sumac and season with salt and pepper.
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13
Preheat the oven to 400.
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14
In a large nonstick skillet, heat the olive oil.
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15
Add the falafel patties in two batches to the skillet and cook over moderately high heat until browned, crisp and heated through, about 3 minutes per side.
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16
Transfer the falafel to a cookie sheet.
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17
Rewarm all of the patties in the oven, about 4 minutes.
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18
Drain the radishes; discard the thyme sprigs.
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19
Spoon the minted yogurt onto plates and top with the radishes and the falafel.
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20
Scatter the sesame seeds, red onion and pea shoots all around, drizzle with the lemon juice and serve.
