Black-eyed peas are supposedly "good luck" for the New Year, and I'm pretty much desperate to have 2013 go well so I figured I'd stick with this stupid superstition and make something with black-eyed peas for dinner on 1/1/13. Most of the time, people make their black-eyed peas boiled with some bacon or ham hock or whatever, which obviously I can't do since I don't eat meat. I cam across this recipe in a local news website and thought it sounded interesting. Might as well try.
Well, it was interesting. It was weird. I ate it - for good luck, obviously - but I wouldn't eat it again. And perhaps the best (worst) thing about it is that this morning my kitchen smells awful from cooking them. Awesome.
So oh well. Hooray for 2013!
Black-Eyed Pea "Falafel" with Spicy Aioli Sauce
Lehigh Valley Live
Black-eyed peas, which really are a bean, originated in Africa and found their way to ancient India and Asia thousands of years ago. As early as the 5th century people were eating them for good luck on New Year's Eve.
4 tablespoons extra-virgin olive oil -- divided
1/2 cup finely chopped yellow onion
1 1/2 teaspoons minced garlic, divided
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
15 oz can black eyed peas
1 large egg
2 tablespoons well-stirred tahini
1/4 teaspoon kosher salt
1/2 cup low-fat mayonnaise
1 teaspoon lemon juice
1/4 to 1/2 teaspoon hot sauce, to taste
3/4 cup panko bread crumbs
Chopped scallions, to garnish
In a medium skillet over medium heat, heat 1 Tablespoon oil. Add onion, reduce heat to moderately low and cook for 5 minutes until softened. Add 1 teaspoon of garlic, cumin, coriander and cayenne. Cook for 1 minute and transfer to a medium bowl.
Drain and rinse black-eyed peas. Pulse in food processor until coarsely chopped. Remove ½ cup of chopped peas and add to onion mixture.
To remaining peas, add egg, tahini and salt. Process until very finely ground, then stir into onion mixture. Cover and chill for 30 minutes.
Meanwhile, prepare spicy aioli.
In a small bowl, stir mayonnaise, remaining ½ teaspoon of garlic and hot sauce. Set aside.
Once pea mixture has chilled, shape into 18 patties. (The mixture will be loose). Spread out breadcrumbs in a pie plate lined with waxed or parchment paper. One at a time, dip patties to coat on all sides, lifting paper to move around. Shake off excess.
In a large non-resistant skillet over medium, heat 2 Tablespoons of remaining oil until hot. Working in batches, add falafel patties and cook until crisp and golden on one side. Add remaining 1 Tablespoon oil and turn patties; cook for 3 minutes or until crisp and golden.
To serve, arrange falafel patties on a platter and top each with aioli and a sprinkle of scallion.
Servings: 6 (18 falafel)