Split Peas

Split peas are a good, inexpensive source of protein and iron. The yellow variety has a milder taste than the green variety. You can buy split peas from the bulk bins at your supermarket, or they are also available in packets. Split peas are most commonly used as the basis for hearty vegetable soups, but we suggest some alternative uses. 1 cup cooked split peas contain: 230 calories, 41g carbs, 16g protein, 1g fat.

Split Pea Falafels
300g split peas
1 onion, finely chopped
2-3 cloves garlic, crushed
1 tsp chilli powder
1 tbsp cumin
1 tsp salt and pepper
1 egg, lightly beaten
½ cup flour to coat
¼ cup sesame seeds

1. Cover split peas with water in a pot. Bring to the boil and simmer for about 15 minutes, or until the peas soften.
2. Drain and place in a food processor with the onion, garlic, chilli powder, cumin, salt and pepper. Process until smooth. If you don't have a food processor, mash it all together with a potato masher/forks.
3. Roll into small balls and flatten with a fork. Dip each one into the egg and then coat in flour and sesame seeds.
4. Heat a layer of oil in a frypan. Cook the falafels until light brown (this takes a couple of minutes each side).
5. Drain on paper towels to remove excess oil.

Here are some other tasty recipes we found online. Try googling "split pea recipes" for more ideas.