Black-eyed Pea Falafel With Sun-dried Tomato Hummus

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 1 attach food grinder attachment to electric stand mixer according to manufacturer's instructions.
• 2 grind peas and next 7 ingredients according to manufacturer's instructions using the coarse grinding plate.
• 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 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 pulse together hummus and sun-dried tomatoes in a food processor 5 to 6 times or until tomatoes are pureed.
• 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 drain on paper towels. serve with hummus mixture and, if desired, pita bread, grape tomatoes, cucumbers, and arugula.