Black-Eyed Pea Falafel With Sun-Dried Tomato Hummus

Ingredients

• 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 tomato packed in oil
• 1/2 cup canola oil
• pita bread, grape tomatoes, cucumbers, arugula (optional)

Directions

1. 1

   Attach food grinder attachment to electric stand mixer according to manufacturer's instructions.

2. 2

   Grind peas and next 7 ingredients according to manufacturer's instructions using the coarse grinding plate.

3. 3

   Stir together crackers and flour in a small bowl. Stir 1/2 cup cracker mixture and egg into ground pea mixture until well blended. Reserve remaining cracker mixture.

4. 4

   Shape pea mixture into 18 (2-inch) cakes (about 1 1/2 tablespoons each), and place on a wax paper-lined jelly-roll pan. Cover and chill 30 minutes to 24 hours.

5. 5

   Pulse together hummus and sun-dried tomatoes in a food processor 5 to 6 times or until tomatoes are pureed.

6. 6

   Dredge cakes in reserved cracker mixture. Fry cakes, in batches, in hot oil in a large nonstick skillet 2 to 3 minutes on each side or until crisp and golden brown, adding more oil as needed.

7. 7

   Drain on paper towels. Serve with hummus mixture and, if desired, pita bread, grape tomatoes, cucumbers, and arugula.