Spring Pea Falafel with Harissa Yogurt

1. Prepare Falafel Mixture

To create the falafel mixture, combine the peas, chickpeas, cumin, coriander, a teaspoon of sea salt, cayenne pepper, the herbs, garlic, and onion in a food processor. Pulse until the mixture is finely chopped. Aim for a texture where everything is well-incorporated but not puréed; you want small, discernible pieces.

2. Form Dough

Achieving the right dough consistency is crucial. Add the baking powder and flour to the mixture in the food processor and blend them together. The baking powder will give a nice lightness to your falafel while the flour helps everything hold together. The dough should be firm enough to roll into balls, yet a slight slumping of shape is perfectly fine.

3. Fry Falafel

For frying, heat the neutral oil in a medium saucepan to 375°F (190°C). Form the dough into small balls using spoons or a cookie scoop, then gently place them into the hot oil. Fry the falafel until they achieve a deep golden color, about 2 to 3 minutes per batch. Remember to leave space in the pot for the oil to bubble up safely.

4. Make Harissa Yogurt

To make the harissa yogurt, stir together the yogurt, harissa powder, ¼ teaspoon sea salt, lemon juice, and crumbled feta in a medium bowl. This spicy and tangy sauce will complement the falafel beautifully.

5. Serve Falafel

Warm the pita breads in the oven wrapped in aluminum foil. When ready to serve, present the falafel with the harissa yogurt, warm pita, and your choice of red onion, cucumber, tomatoes, additional feta, fresh cilantro, and mint. Enjoy the vibrant flavors and textures of this homemade dish.