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Pea-lafels

This recipe was shared with me by a client and I've adapted it a little to contain more protein. These fun little savory green pancakes come together very quickly, despite the long list of ingredients. Feel free to leave off the extra spices if you don't have them on hand; they'll be good either way!

Inspired by www.aartipaarti.com

1/2 tsp. fenugreek seeds
1/2 tsp. fennel seeds
1/4 tsp. coriander seeds
2 cups frozen green peas, thawed and drained
½ onion or 1 shallot, peeled and chopped roughly
1-2 cloves garlic, peeled
½ cup of dry-roasted cashews
1 egg
Handful of fresh mint leaves, plus another handful for yogurt sauce
Glug of extra virgin olive oil
Salt and pepper
1/4 cup besan (chickpea flour; almond flour is a fine substitute)
Butter or Coconut Oil for frying
1 cup plain yogurt

1. In small skillet, toast the fenugreek, fennel and coriander seeds for a couple of minutes until they're fragrant and slightly darker. Don't walk away from the pan! They'll burn! Remove from pan into a small bowl and allow to cool. Meanwhile, make yogurt sauce: Mix yogurt with finely chopped mint leaves and a generous pinch of salt. Chill in the fridge. Throw seeds into a coffee/spice grinder and powder.
2. Throw peas, egg, spices, cashews, onion/shallot, garlic, mint, extra virgin olive oil, salt into a food processor. Whizz it up, and if it isn't grinding well, then pour up to 1/4 cup of water and puree until smooth.
3. Scrape into a big bowl.
4. Pour enough oil into a nonstick skillet so that it's 1/8″ thick. Heat over medium heat until shimmering. Meanwhile, shape mixture into a small patty in your hands, then gently drop into oil. Fry until the bottom is dark caramel brown (about 2 minutes), then carefully flip over. Brown other side, then remove from the pan and drain on paper towel-lined plate.
5. Serve with some fresh veggies and a spoonful of the yogurt sauce. Yum!