Recipe courtesy of Aarti Sequeira

Fried Pea-Lafel Sliders

Getting reviews...
  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 12 fried pea-lafel sliders
These falafel patties are sweet, tender and light, and they crisp up beautifully. There’s something about the flavor of peas that makes me feel very optimistic about the world!



  1. Toast the fennel and coriander seeds in a small skillet until they’re fragrant and slightly darker, about 2 minutes. Don’t walk away from the pan — they’ll burn! Remove from the pan and throw into a coffee or spice grinder. Grind to a fine powder.
  2. Meanwhile, make the yogurt sauce: Mix the yogurt with the finely chopped mint and a generous pinch of salt. Chill in the fridge.
  3. Throw the peas, edamame, ground spices, shallot, garlic, whole mint leaves, olive oil and 1/2 teaspoon salt into a food processor. Whiz it up and puree until it is as smooth as possible. Scrape into a big bowl and stir in the flour. The mixture will still be pretty soft. Not to worry!
  4. Pour enough canola oil into a large cast-iron skillet so that it’s 1/4 inch deep. Heat over medium heat until shimmering. Meanwhile, with wet hands, shape the pea mixture into 12 small patties the size of golf balls, flatten slightly, then gently drop into the oil. Fry until the bottoms are dark caramel brown, about 2 minutes, and then carefully flip over and brown the other side. Remove from the pan and drain on a paper towel–lined plate.
  5. Serve the patties on slider buns with tomato and cucumber slices and a spoonful of the yogurt sauce.