Photo: Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall
Black-eyed peas stand in for chickpeas in this Southern spin on falafel. To save on prep time, look for pre-shredded bagged red cabbage and matchstick carrots in the produce section of your grocery store before giving them a citrus and white wine vinegar bite (with a little honey to balance it). Tuck the crunchy red cabbage slaw into the pita bread, or even serve it as a side salad. A Dijon mustard-yogurt sauce tops this Southern-turned sandwich off with a cool, tangy finish.
How to Make It
Step 1
Roughly mash black-eyed peas using a potato masher in a large bowl. Thinly slice half of the red bell pepper, and set aside. Finely chop remaining half of bell pepper. Add finely chopped bell pepper, yellow onion, and eggs to peas; stir, using a fork, to combine. Add flour, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper, and stir with fork until a loose dough is formed. Chill until ready to use.
Step 2
Combine sliced bell pepper, cabbage, and carrots in a large bowl. Whisk together lemon juice, honey, white wine vinegar, 4 tablespoons of the olive oil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper in a small bowl; pour over cabbage mixture, and toss to coat. Chill 15 minutes or until ready to serve (up to 30 minutes).
Step 3
Whisk together yogurt, Dijon mustard, remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper to combine. Set aside.
Step 4
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Working in 2 batches, drop 1/4-cup portions of fritter dough in hot oil and press into patties using the back of a spoon. Cook until browned, about 2 minutes. Turn and brown other side, 1 to 2 minutes more. Place fritters on a plate until ready to serve. Fill each pita half with 2 fritters. Top each evenly with slaw, yogurt sauce, and cilantro.
