Southern Falafel

Southern Falafel
Yields 4
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  1. 2 cups fresh field peas, cooked and mashed
  2. ¼ cup finely chopped red bell pepper
  3. 2 tablespoons finely chopped green onion
  4. 2 tablespoons chopped fresh parsley
  5. 6 slices hickory-smoked bacon, cooked and crumbled
  6. 1 large egg, lightly beaten
  7. ½ cup plain yellow cornmeal
  8. 1 teaspoon garlic powder
  9. 1 teaspoon salt
  10. ½ teaspoon baking powder
  11. ¼ teaspoon ground black pepper
  12. Vegetable oil for frying
  13. 8 pita bread rounds
  14. Prepared hummus
  15. Sliced tomato
  16. Sliced red onion
  17. Sliced cucumber
  1. In a medium bowl, combine peas, bell pepper, green onion, parsley, bacon, and egg, stirring well.
  2. In a separate bowl, combine cornmeal, garlic powder, salt, baking powder, and pepper. Add cornmeal mixture to pea mixture, stirring to combine. Shape pea mixture into 1½-inch round patties.
  3. In a large nonstick skillet, pour oil to a depth of ¼ inch; heat over medium-high heat until a deep-fry thermometer reads 375°.
  4. Fry patties, in batches, for 1 to 2 minutes per side or until lightly browned. Drain on paper towels. Serve patties in pitas with hummus, tomato, onion, and cucumber.
Taste of the South


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