Lots of options for using these little, savory baked goodies: inside a pita instead of falafel, in a taco or burrito, on a pizza, with spaghetti marinara, inside lettuce cups or fresh spring rolls, on a salad, etc. Feel free to add or omit seasonings—the recipe is very flexible!
- split peas, rinsed
- potatoes, quartered
- carrot, grated
- onion, minced
- granulated garlic or garlic, minced
- ground cumin
- dried thyme
- chipotle chile powder or other chile powder (optional)
- fresh lemon juice
- Dijon mustard or prepared mustard of choice
- tomato paste
- tamari or coconut aminos
- flour of choice (chickpea, rice, coconut, gluten-free, whole wheat, etc.)
- kosher salt and ground black pepper
- In a large saucepan, bring water (1½ parts water to 1 part split peas) to a boil, add the split peas, and simmer, covered, until very soft, checking to see if more water is needed. Using a slotted spoon, transfer the peas to a large bowl.
- Add the potatoes to the same saucepan plus water to cover and simmer until very soft. Drain, add to the split peas, and mash with a fork.
- Add the carrot, onion, garlic, cumin, thyme, chile powder, lemon juice, mustard, tomato paste, and tamari. With a rubber or silicone spatula, mix the ingredients together, adding enough flour to make the mixture sticky. Taste and adjust with salt, pepper, or any of the other seasonings.
- Line a baking pan with parchment paper. Form the mixture into small balls and place on the prepared pan. Cover and chill for at least 2 hours.
- Preheat the oven to 400ºF. Pull the pan out of the refrigerator and let stand at room temperature for 30 minutes before baking. Bake, turning the pan as needed for even baking. When the balls are browned but slightly soft when squeezed, turn on the broiler and broil until completely crispy, making sure they don’t burn. Serve warm or at room temperature.