Easy Cowpeas Falafel: Make in AirFryer, Oven or Pan

Easy Cowpeas Falafel: Make in AirFryer, Oven or Pan

Soak black-eyed peas overnight and grind to a coarse paste in food processor. Add chopped zucchini, spicy green pepper and grind again. Microwave this mixture, covered, for 2 minutes on Hi. Add chopped watercress, sesame seeds, thyme, garlic and salt. Mix well and divide into 12-13 portions, Shape each portion into round patties. AirFry or pan-fry till golden brown on both sides. Enjoy, with Tahini Sauce.

5 from 2 votes

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Prep Time 20

Cook Time 20

Soaking time: dried blackeyed peas (longer for sprouted cowpeas) 8

Total Time 8 40

Course Appetizer, Main Course, Side Dish, Snack

Cuisine Mediterranean, Middle-Eastern

Servings people

Calories 209 kcal

Equipment

Electric Chopper/Food processor if not available, use an electric blender or manual chopper. See Recipe notes for details
Microwave oven preferred If not available, see Recipe Notes for alternate directions
Microwave safe, glass/ceramic dinner plate 10 in (25 cm) a heat safe glass/ceramic cake pan/pie plate is OK too; don't need if not using microwave
Air Fryer if not available, follow alternate directions for cooking the Falafel
Heavy- bottom frying pan: non-stick preferred Will need if not using microwave; if not using AirFryer, you can also use the same pan for pan-frying Falafel on the stove-top
Convection Oven don't need if using Air Fryer
Baking tray (cookie sheet) don't need if using Air Fryer
Parchment paper to line Air Fryer basket, or baking tray if using convection oven for baking the Falafel. If not available, will need to use more oil to prevent sticking.

Ingredients

To Grind

1/2 cup Black-eyed peas (dried) rinse and soak in water overnight
1/2 cup Zucchini - diced tender squash preferred; if not available, use tender yellow summer squash, or Dudhi (Lauki, OPO), or AshGourd (Winter melon, Petha, Kohlaa)
1 tsp Serrano Pepper - seeded and chopped other spicy green chillies OK: be sure to check spiciness and adjust accordingly

Add to the black-eyed peas mixture

1/2 cup Watercress - rinsed, towel-dried and chopped separate leaves from thick (but tender) stems - use both, but prep them separately - see Recipe directions; if watercress is not available, see Recipe Notes for alternatives
1 tbsp Sesame seeds (brown, unpolished) if not available, use polished white sesame seeds; do not use black sesame for these falafel.
1 tsp Oil I like peanut oil, but any other neutral-tasting oil is OK - I do NOT recommend using Extra-Virgin Olive Oil (EVOO) here
1 tsp Garlic - finely chopped fresh garlic preferred; if not available, use 1/4 tsp granulated garlic (coarse powder) or 1/4 tsp dried chopped garlic; however, I do not recommend using chopped garlic bottled in brine/vinegar - its flavor is totally different and rather strong
1/4 tsp Salt adjust as per taste preference - may need up to 1/8 tsp more
1/4 tsp Black pepper - freshly crushed preferred if not available, pre-ground black pepper is OK too
1/4 tsp Thyme (dried) if using fresh, use about 1 tsp finely chopped/minced

For cooking in Air-Fryer (or Frying pan / oven)

2 tbsp Oil I like peanut oil; but any other neutral-tasting, high smoke-point oil is OK - I do NOT recommend using Extra-Virgin Olive Oil (EVOO) here

Instructions

Soaking black-eyed peas

Place 1/2 cup dried black-eyed peas in a bowl - check for small stones, etc and discard.
Rinse 2-3 time with fresh water- scrub gently to loosen and wash away dirt, etc.
Add 1/2 cup cool water and set aside, covered overnight (6-8 hours)
Soaked black-eyed peas - most of the water is absorbed and the dried beans are plump and soft

Optional Step: Sprout the soaked Black-eyed Peas

Drain the soaked beans, rinse in a colander and wrap in a clean kitchen towel. Set aside for 15-24 hours to sprout,
Alternatively, use a sprouting basket.
After about 24 hours, you can see little white tails sprouting from the beans. Use when tails ar about 1/4 inch (1/2 cm) long.

To Grind

Rinse the soaked and/or sprouted black-eyed peas in a colander, then place in a chopper or food processor.
Grind to a coarse-ground texture - do not add any water.
Rinse and dice zucchini - small - 1/2 cup
Chop 1/2 Serrano pepper
Add diced zucchini and chopped chilli pepper to the coarsely ground black-eyed peas in the chopper / food processor
Grind again, to a coarse-textured mixture
Transfer mixture to a microwave-safe 10 inch (25cm) dinner plate; spread evenly into a thin layer.
Note:
If making larger quantities, please do this step in multiple batches; otherwise, the mixture will not be cooked sufficiently during the next step !
For instance, If doubling this recipe, divide the mixture into 2 equal portions and cook each portion separately as described below. For larger quantities, adjust as appropriate.
Cover the plate with a microwave-safe lid and microwave on Hi for 2 minutes. Remove the lid, and allow to cool slightly. The partially cooked bean mixture is sticky - break it up with a fork while still warm.
When cool, break up the lumps with your fingers to a crumbly texture.
While the bean mixture cooks and cools, prep the watercress and garlic.
First, trim the fleshy stems away from the tender leaves.
Then, separately rinse the leaves and stems (use a colander). Spread out the leaves to dry on a clean kitchen towel.
Meanwhile, collect the stems in a bunch and slice them thinly (1/8 inch / 1/4 cm).
Transfer them to a microwave safe glass/ceramic bowl and microwave for 30 seconds.
Briefly cooking them in the microwave softens them a bit, The color turns bright green too.
Gather the watercress leaves into a bunch and slice into 1/8 inch ribbons. The turn the cutting board 90 degrees and slice again to chop.
Transfer the crumbled balck-eyed peas mixture into a medium-sized, shallow mixing bowl.
Add the cooked watercress stems, chopped leaves, oil and seasonings: salt, black pepper, chopped garlic, thyme and sesame seeds.
Mix well,: the mixture will be rather crumbly. Take a fistful of the mixture and squeeze it to soften and release moisture from the watercress leaves and stems. Repeat with fresh mixture, until the mixture starts to come together and bind when squeezed.
Divide into portions using a 1/4 cup measure - pack the mixture firmly into the cup and invert (with a hard tap) on to a cutting board. This mixture will yield about 5-6 portions, 1/4 cup each.
Gently slice each portion in half, and shape each half-portion into small, tightly packed patties (about 2 tbsp mixture per patty).
Note:
I recommend using this method to make equal portions easily. I find that packing down the mixture into the measuring cup also helps me shape the patties more easily.
In fact, I regularly use this technique to make any kind of patties. Of course, for making larger patties, I use a larger measuring cup!

Cook the prepared patties in an AirFryer. For Pan-frying and baking directions, please see Recipe Notes for details.

Line the Air Fryer basket with parchment paper. Arrange the prepared patties: don't crowd them, leave some space in between to allow for easy flipping halfway through the cooking.
Use a silicone pastry brush to smear the tops of the patties with a little oil. Or, use a small spoon to add 2-3 drops of oil on top of each patty.
Air Fry at 375 F (190C) for 12-14 min. Flip with a small spatula/turner after about 8-9 min. Brush the flipped side with a few drops of oil and continue to cook until nicely golden brown and crisp.
Note: Each AirFryer is a bit different - you might need to cook for 2-4 minutes longer than the suggested 12-14 min.
Transfer to a plate and repeat with the remaining patties. Once cooled, keep the falafel loosely covered until you're ready to serve
Note: Don't cover while warm - trapped moisture condensation drops will destroy the crispy texture, making them soggy.
Serve warm, with your favorite sides: warm pita bread, tahini sauce, hot chilli sauce, pickled vegetables, sliced onions, feta cheese, etc.
Enjoy!

Notes

Watercress not available?

If you can't find water cress, use any of the following alternatives: note that the taste and texture of the falafel will likely be a little different, but just as delicious.

1/2 cup fresh curly parsley + 1/2 cup fresh Kale (any kind)
1/2 cup fresh curly parsley + 1/2 cup fresh mustard greens
1/2 cup fresh curly parsley + 1/2 cup fresh spinach
1/4 cup dried parsley + 3/4 cup fresh Kale (any kind)

Falafel with Sprouted Cowpeas:

Want to sprout the cowpeas for the falafel? Be sure to plan ahead an extra day to allow for sprouting time:

Rinse and soak the cowpeas 8-10 hours in cool water:
- Use 1 cup water for soaking 1/2 cup Cowpeas
Drain and rinse the soaked beans under running water in a colander
Wrap them up in a clean kitchen towel and place in the colander
Set aside to sprout in a draft-free, warm place.
In about 24 hours or so, you start to see little white tails growing out of the beans.
I like to wait until these 'tails' grow to about 1/4 inch (1/2 cm) long, before I start prepping them for making Falafel.
- Of course, you can use the sprouted cowpeas when the little tails are even shorter

Continue with the recipe as directed for soaked (unsprouted) cowpeas.

No food processor/chopper?

Use an electric mixer/blender -

Be sure to grind the soaked black-eyed peas in small batches to avoid adding any water while grinding.
- Otherwise, the mixture will become too runny and will be difficult to handle and shape.
If you have to add water to make the mixture "move", only add 1-2 tsp at a time and pulse-chop. Stir and mix frequently.

Use a manual nut-chopper or food chopper:

the texture will likely be coarser than with an electric food chopper/processor, but the falafel will still turn out nice.

No microwave oven? No worries...

Briefly cook the black-eyed peas mixture on the stove-top:

Use a heavy bottom, 10-12 inch frying pan - non-stick preferred
Use your fingers to smear 1/4 tsp oil over
Spread the mixture evenly into the pan:
- Do NOT pack down - it should be loosely spread out
- about 1 1/2 cups from this recipe
- If making larger quantities, cook the mixture in 1 1/2 cup-batches, to ensure even texture
Turn heat on Hi: for about 30 seconds, then cover and lower the heat to low-medium
Cook (covered) for 3-4 min, undisturbed (no stirring!), then turn heat off.
Leave undisturbed, covered, for 4-5 min.
Remove cover, allow steam to subside, then set aside to cool, uncovered.
When mixture is lukewarm, use a non-stick safe utensil (spoon / spatula) to transfer the partially-cooked blackeyed peas to a mixing bowl.
Continue further as per the recipe directions.

Combination Pan-Fry - Air Fry method

This combination method is very good for do-ahead plans, especially when making a larger batch to feed a crowd..

Pan fry till halfway done, very lightly browned on both sides, up to 1-2 days in advance, then finish crisping them up in the air-fryer.

In fact, you could even pop them into the freezer in a container with a well-fitting lid.
- Lay them out in a single layer, cover with parchment or plastic wrap, then place a second layer on top
- Good for 3-4 weeks, possibly longer. Set on the counter to thaw (about 30-40 min) before crisping in Air Fryer or Oven

(See the Note in the next section)

Since these Falafel are partially cooked already, they will get crisped up and be ready to serve much faster than otherwise.
Covering the falafel while Pan-frying also helps to lock in some moisture.
- this prevents the Falafel from getting too dry during the Air-Fryer crisping, or oven-baking.

No Air-Fryer?

Cook the prepared falafel patties in a frying pan or bake them in the oven till golden and crispy.

To Pan-fry the shaped falafel patties in a frying pan/skillet on the stove-top:
- Heat a a medium (8 in / 20cm) heavy-bottom frying pan/skillet on medium heat for about 1 minute.
- Place 2-3 drops of oil in a single spot, and immediately place a pre-shaped falafel patty on top of the oil.
- Repeat with 5-6 more falafel patties
  - Do NOT overcrowd - leave room to work with a spatula to flip while pan-frying
- Cover and cook on medium heat for 3-4 min.
- Remove the cover, drizzle 2-3 drops of oil on top of each patty, then carefully flip each patty.
  - the patties should have browned a bit on the bottom
- Gently press down each patty after flipping to ensure good contact with the frying pan base.
  - this allows for even browning as they cook on the 2nd side
- Drizzle 1-2 drops of oil around the side of each patty.
  - You will see the oil begin to sizzle around the sides of the patties
- After 3-4 minutes, flip again to check for even browning.

NOTE: If you're planning to finish crisping the Falafel in an Air Fryer by the combination method described above, remove the patties at this stage - barely browned on both sides - and set them aside until ready to crisp up before serving.

- Allow to brown on one side, then flip to brown the other side.
- Serve warm.

To Bake the shaped falafel patties in the oven
- Start preheating the oven to 350F.
- While the oven heats up, line a medium baking sheet with parchment.
- Add a drop of oil on the parchment and place a patty right on top of the oil.
- Repeat with the rest of the falafel patties, placing them about 1/2 inch apart.
- With a silicone pastry brush, lightly brush the tops of the patties with a little oil.
- Bake at 350 F (180C) for about 15 min, then flip gently with a small-medium spatula/turner -
  - handle carefully, since they will be a bit delicate and easy to break apart.
  - the patties should have browned a bit on the bottom by this time
- Lightly brush the tops of the flipped patties with oil.
- Bake for 8-10 min until browned and crispy on the bottom.
- Carefully remove from the baking sheet and serve warm.

Storing Leftovers:

Place leftover Falafel in container with a well-fitting lid.

Store in Refrigerator:

Use within 2-3 days
- re-heat in a frying pan, toaster oven or AirFryer till warm
  - They will likely not be as crisp as when freshly made, but will still taste good.
- I do not recommend re-heating in a microwave oven, because they will become soft,

Store in Freezer:

Good for 3-4 weeks, maybe longer
- Thaw on counter and re-heat in a frying pan, toaster oven or AirFryer till warm
  - They will likely not be as crisp as when freshly made, but will still taste good.
- I do not recommend re-heating in a microwave oven, because they will become soft

Nutrition

Calories: 209kcalCarbohydrates: 18gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 203mgPotassium: 401mgFiber: 4gSugar: 2gVitamin A: 246IUVitamin C: 7mgCalcium: 70mgIron: 3mg

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