Southern Falafel
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Southern Falafel

A southern take on falafel made with field peas and country ham.
Course Sandwich


  • 2 cups cooked field peas, mashed
  • ½ small sweet onion, diced
  • ½ cup diced country ham
  • 1 tablespoon vegetable oil
  • 1 garlic clove, minced
  • ½ ground cumin
  • 1 egg, lightly beaten
  • 1 tablespoon tahini
  • ¼ cup cooked corn
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • 1/3 cup cornmeal
  • ½ teaspoon baking powder
  • ¼ teaspoon black pepper
  • vegetable oil
  • ½ cup mayonnaise
  • 1 tablespoon lime juice
  • ½ teaspoon hot sauce
  • 4 pita rounds
  • 1 red onion, thinly sliced
  • ½ a cucumber, thinly sliced
  • 2 medium tomatoes, thinly sliced


  • Place mashed field peas in a medium bowl and set aside.
  • Heat 1 tablespoon oil in a nonstick skillet and sauté onion and country ham 2 to 3 minutes. Add garlic and cumin and sauté 30 more seconds. Let cool slightly.
  • Add onion and ham to bowl with field peas along with egg, tahini, corn, cayenne pepper, and salt. Mix together well.
  • In a small bowl, combine cornmeal, baking powder, and black pepper. Stir to mix and add to field pea mixture. Mix together and form into 2-inch patties.
  • In a nonstick skillet, add ½-inch worth of oil and heat to 375°. Fry patties in batches for approximately 2 minutes per side. Drain on paper towels.
  • In a small bowl, combine mayonnaise, lime juice, and hot sauce. Stir well.
  • To serve, spread spicy mayo on pita bread, top with 2 or 3 falafel and desired amount of red onion, cucumber, and tomato.