►Makes 8 Servings

¾ cup (148 g) dry green split peas, cooked al dente (See Recipe Note.), drained

3 tablespoons (45 ml) fresh lemon

juice 1 tablespoon (15 ml) neutral- flavoured oil 3 cloves garlic, grated or pressed

⅓ cup (53 g) minced red onion

¼ cup (4 g) minced fresh cilantro or (15 g) fresh parsley

1 teaspoon ground cumin

1 teaspoon garam masala

½ teaspoon fine sea salt

½ teaspoon paprika (smoked or regular) ½ teaspoon turmeric

⅛ teaspoon cayenne pepper

¼ cup (30 g) whole wheat pastry flour or (31 g) all-purpose flour

2 tablespoons (24 g) potato starch or (16 g) cornstarch

½ teaspoon baking powder Water, as needed

Non-stick cooking spray or oil spray

 

Place the cooked split peas in a food processor and pulse about 15 times to break down the peas slightly. You’re not looking to purée them, but to make it so the mixture will hold together better to form patties. In a large bowl, combine the split peas with the lemon juice, oil, garlic, onion, cilantro, cumin, garam masala, salt, paprika, turmeric, and cayenne pepper until thoroughly mixed. Add the flour, starch, and baking powder on top.

Stir until thoroughly mixed. If the mixture is dry and crumbly, stir water into it, 1 tablespoon (15 ml) at a time until the mixture holds together better. We usually have to add 2 tablespoons (30 ml) of water. Refrigerate for 1 hour.

Preheat the oven to 350°F (180°C, or gas mark 4).

Divide the mixture into 8 patties (each one a scant but packed ¼ cup, or 60 g) of a little under 3 inches (7 cm) in diameter and ½-inch (1.3 cm) in thickness. Place on a baking sheet lined with parchment paper or press into a lightly greased whoopie pie pan. Lightly coat the top with cooking spray.

Bake for 15 minutes on one side, flip, lightly coat with cooking spray, and bake for another 10 minutes until golden brown. Store leftovers in an airtight container in the refrigerator for up to 4 days. Gently reheat in a pan or in the oven or enjoy cold or at room temperature.

Recipe Notes

If you are looking for a protein boost, serve this with your favourite tofu scramble. Make it a pesto tofu scramble to keep the green theme going. Or nosh on a super simple small bowl of warm shelled edamame, sprinkled with a little sea salt.