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This green pea falafel offers a burst of freshness and flavor in every bite. Unlike traditional chickpea falafel, this version is lighter and more vibrant, with a creamy tahini-lemon sauce that adds zesty richness. Wrapped in lettuce leaves, they make a refreshing, low-carb, and gluten-free main or appetizer.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course, Vegan
Cuisine Middle East, Vegan
Servings 4
Calories 290 kcal

Ingredients
  

For the Pea Falafel:

  • 1½ cups fresh or thawed green peas
  • 1 small onion roughly chopped
  • 2 garlic cloves
  • ½ cup fresh parsley
  • ½ cup fresh cilantro
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp salt
  • 2 tbsp chickpea flour or all-purpose flour
  • 1 tsp baking powder
  • 2 tbsp lemon juice
  • Neutral oil for pan-frying

For the Lemon-Tahini Drizzle:

  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup or agave
  • 1 garlic clove minced
  • 2 –4 tbsp water to thin
  • Pinch of salt

To Serve:

  • Butter or romaine lettuce leaves
  • Optional: chopped cucumbers cherry tomatoes, or microgreens

Instructions
 

Make the Falafel Mixture:

  • Add peas, onion, garlic, herbs, spices, salt, lemon juice, baking powder, and flour to a food processor. Pulse until combined into a textured but cohesive mixture. Avoid over-processing.

Form the Falafel:

  • Use damp hands to form 12–14 small falafel patties or balls.

Cook the Falafel:

  • Heat oil in a non-stick pan over medium heat. Pan-fry falafel for 3–4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.

Prepare Lemon-Tahini Drizzle:

  • Whisk together tahini, lemon juice, maple syrup, garlic, salt, and water until smooth and pourable.

Assemble:

  • Place falafel in lettuce leaves and drizzle with the lemon-tahini sauce. Add optional toppings like cucumber or microgreens if desired.

Notes

  • For a baked version, brush falafel with oil and bake at 200°C (400°F) for 20 minutes, flipping halfway.
  • Chickpea flour adds protein and helps bind without gluten.
  • These falafel also work great in wraps, bowls, or pita pockets.
💡 Tip: Serve with a chilled cucumber-yogurt side or a glass of mint tea for the ultimate refreshment.
Keyword pea falafel recipe