By blog team member, Kiran. To learn more about Kiran, check out our team page!
As you may recall from some of our previous posts, “pulse” is an international term for legumes such as lentils, beans, dry peas, and chickpeas. These are all nutritional powerhouses that are easy and cheap to grow, and they’re also real food of course! So, since the UN declared 2016 as the International Year of the Pulse, we’ve been partnering with USA Pulses and Pulse Canada to help create awareness and encourage people to incorporate more pulses into their everyday diets. This could help with many food related issues around the world, so it’s truly a win-win for everyone!
But, rather than just telling you to eat more pulses, we thought we’d show you how to do just that with a series of easy and tasty recipes. The first three were: Indian-themed Spinach Chana Dal, Shrimp and Lettuce Wraps, and (a family favorite) Breakfast Cookies made with Chickpea Flour. And today you’ll find Yellow Split-Pea Fritters below. I also encourage you to find out more about pulses and their value worldwide by clicking here and then taking the pledge to incorporate more pulses into your diet.
Personally, this topic hits very close to home. During my trip to visit family in India last year, I saw many different forms of pulses – more than I ever realized were available – while perusing the street bazaars. In fact, most every meal I ate there included at least one pulse. In addition, I recently learned what an economically important crop this is for farmers in my father’s home country. We’ve said it before, and I’ll say it again – you vote with your dollars, and it’s important to know the facts before you buy.
So on the topic of India, I have another Indian-themed recipe for you to try. This is kind of similar to falafel but utilizes yellow split peas, which are rich in dietary fiber and protein. I like them because they are a plant-based protein source, bite-sized, and also fairly inexpensive (and easy!) to make. Oh, and did I mention that they are pretty yummy, too? :) I like to serve these with a chutney or yogurt sauce, or you could even throw them in a wrap, nestled in with some fresh vegetables. They could also make a unique topping for a salad. No matter how you eat them, you can’t go wrong!
- 1 cup yellow split peas soaked 4+ hours
- 1 medium onion, chopped
- 2 - 3 cloves garlic, peeled and chopped
- handful cilantro, chopped
- 1½ teaspoons cumin
- ¾ teaspoon salt
- Avocado or olive oil for shallow frying
- Soak yellow split peas for a minimum of 4 hours. Drain and rinse.
- Add all ingredients to a food processor and pulse until combined.
- Heat 1 - 2 teaspoons oil in a skillet. Scoop a spoonful of mixture into your hand and form into a loose ball. Add to pan and flatten with a spatula. Be careful not to overcrowd.
- Cook until golden brown, approximately 3 minutes, flip and repeat until cooked on the other side.
Let me know if you try this or any of our other recipes from this pulses series.