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Fried Pea And Mint Patty Sandwiches: Pea-Lafels

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sides nut free vegetarian memorial day lunch

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Ingredients

1/2 teaspoon fennel seeds

1/4 teaspoon coriander seeds

1 cup plain yogurt

1/2 cup lightly packed fresh mint leaves, finely chopped, plus 3/4 cup whole leaves

Kosher salt

1 cup frozen peas, thawed and drained

1 cup frozen edamame, thawed and drained (if you can't find these, or don't like them, substitute with an extra cup of peas)

1 large shallot, peeled and roughly chopped

1 clove garlic, peeled

2 tablespoons extra-virgin olive oil

Generous 1/4 cup chickpea flour (besan, available at Indian stores; regular flour is a fine substitute)

Canola oil, for frying

2 large pitas, halved

2 large vine-ripened tomatoes, cut into large dice

1 large english cucumber, sliced into 1/8-inch rounds