Spring Pea Falafel with Harissa Yogurt

1. Prepare Falafel Mix

Combine the peas, chickpeas, cumin, coriander, sea salt, cayenne pepper, fresh herbs, garlic, and onion in a food processor. Pulse until the mixture is finely chopped but not puréed.

2. Add Baking Powder and Flour

Add the baking powder and flour to the mixture in the food processor. Blend until everything is well incorporated. The resulting mixture should be sticky yet firm enough to hold its shape when rolled into balls.

3. Fry Falafel

Heat the neutral oil in a medium saucepan to 375°F (190°C). Form the falafel mixture into balls and gently lower them into the hot oil. Fry for 2 to 3 minutes, or until deep golden in color.

4. Prepare Harissa Yogurt Sauce

In a medium bowl, mix together the yogurt, harissa powder, sea salt, lemon juice, and crumbled feta cheese until smooth and well blended.

5. Serve

Warm the pita breads in the oven. Assemble by placing the falafel in the pita bread, drizzling with harissa yogurt sauce, and adding red onion, cucumber, tomatoes, feta cheese, cilantro, and mint.