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