Dried green split peas might be small, but they're a mighty nutritional member of the legume family.
Packed full of soluble fiber, these magic little peas help lower cholesterol (which in turn helps with the prevention of constipation, irritable bowel syndrome and diverticulosis), as well as helping to manage blood-sugar disorders as their high fiber content prevents blood sugar levels from rising rapidly after a meal.
And this is just the tip of the iceberg!
So my gift to you today is this lovely little recipe, whether you use it for a little snack, or perhaps a lunch time treat...
(recipe from Delicious More Please by Valli Little)
2 tsp ground cumin | 2 tsp ground coriander | 100g dried split green peas, soaked overnight | 180g frozen peas, thawed | Zest and juice of 1 lemon | ½ tsp baking powder | 1 tbsp buckwheat flour (or plain) | ¼ tsp chilli powder | 2 garlic cloves, crushed | 2 tbsp chopped parsley leaves | olive oil |
- In a mortar and pestle, crush the dried split peas to a powder.
- Transfer to a food processor and add all other ingredients (except the olive oil and pulse to form a course paste.
- Using damp hands, mould the mixture into 12 felafel balls.
- Chill for 15 minutes or until firm.
- Meanwhile, pre-heat the oven to 180 degrees and on a lined baking tray place the felafels and drizzle with olive oil.
- Roll around occassionally and bake until browned all over, approximately 30 minutes.
- (Alternatively, you can shallow fry until crisp and golden all over)