Black-Eyed Pea Falafel With Sun-Dried Tomato Hummus

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Southern Living Cooking School


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KITCHENAID Electric Stand Mixer

KITCHENAID Food Grinder Attachment

2 (15-ounce) cans black-eyed peas, rinsed and drained

1 garlic clove, minced

1/2 cup minced onion

3 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper

20 saltine crackers, finely crushed

2 tablespoons all-purpose flour

1 large egg, lightly beaten

Wax paper

1 (10-ounce) container plain hummus

1/3 cup drained sun-dried tomatoes in oil

1/2 cup canola oil

Pita bread, grape tomatoes, cucumbers, arugula (optional)

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