2 cups green peas (fresh or thawed)
1 large white onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1-1/2 cups chickpea flour
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh parsley, finely chopped
1 teaspoon baking soda
Kosher salt
Freshly ground black pepper
Preheat the oven to 350 F. Line a baking sheet with parchment or waxed paper. Set aside.
In a medium saucepan, add the green peas and cover with water. Bring the peas to a boil over high heat until they are fully cooked and tender, 5 to 7 minutes. Drain the peas and set aside.
In a small skillet, heat 1 tablespoon olive oil over medium-high heat.
Add the garlic and onion to the skillet, and sauté until the garlic is lightly browned and the onion becomes soft and translucent, 3 to 5 minutes. Remove from heat.
In a food processor, combine the peas, garlic and onions, and pulse together until it makes a thick mash.
Transfer the mash to a large mixing bowl. (If you don't have a food processor, mash the peas, onions and garlic by hand.)
Add the chickpea flour, baking soda, mint, parsley, salt and pepper (to taste). Stir until the mash has fully incorporated all the ingredients.
Wet your hands with a little water or dust them with chickpea flour. One at a time, roll 1 tablespoon of mash into a ball, and press down gently to form a patty.
Place the patties on the baking sheet. Brush the top of each fritter with the remaining olive oil.
Place the fritters in the oven and bake until the tops are golden brown, 15 to 17 minutes. Flip them halfway through for even browning.
Remove the fritters from the oven and place on a serving platter.
Garnish with extra parsley and serve hot with a yogurt-based dipping sauce.
