I originally started this thinking I’d add sweet potato or acorn squash to the mixture, but they didn’t cook fast enough so I left them out, but I leave you with that idea.

• 1 cup split peas
• 1/2 onion
• 1 clove garlic
• 1 bunch scallions
• 1 t chilli flakes
• 1 T tahini
• 1 t cumin
• a handful of fresh cilantro
• 1 t coriander seeds
• a handful of fresh parsley if you have it
• salt & pepper to taste

Method:

1. Soak split peas for about an hour
2. In a food processor, add split peas, a little of the water, and all of the other ingredients.
3. Process until smooth.  Note, the batter I’ve been using is a little watery–it is not thick enough to form a ball. If you want that consistency, leave out the water–it’ll just be harder to process.
4. preheat oven to 350.
5. Use a ice cream scoop to drop rounds of the dough onto a cookie sheet lined with parchment
6. bake for about 10 mins and then flip and bake another 10 mins. You want it to be golden on each side and firm.

Serve in a pita with tahini, fresh tomatoes & other optional toppings (I like shredded carrot, cucumber, and cilantro too)