Mint Pea Falafel with Roasted Carrots and Parsley “Feta” Salad
Updated: Apr 28
A few days ago I asked myself, if you could choose one meal to survive this quarantine, what would it be? My brain immediately went to one of my favorite restaurants in San Francisco, Wildseed. Because I dearly miss both San Francisco and my favorite Union street restaurant, this recipe is an ode to both.
When I first moved to San Francisco in August, my surrounding neighborhood, fit with boutique fitness studios, juicers, and athletic apparel stores, was missing one thing: a delicious vegan or vegetarian restaurant. I’m not sure if they heard my whispers, but within a month, one of the most drool-worthy and vibrant vegan restaurants opened three blocks from my apartment. Despite the two hour wait times, I somehow managed to visit more than several times in their first few weeks of opening (keep reading for my table snagging tips and tricks).
Before temporarily moving back to Santa Barbara through the quarantine, my boyfriend, Jack and I frequented Wildseed every two weeks and quickly learned to never not order the mezze plate (that was after trying almost every item on the menu). We also quickly learned that booking a standing reservation for every other week seriously helped avoid waiting two hours for a table (plus, we knew we would always be up for it when time for the reservation came). If we decided to visit on a whim, we hovered the communal dining area for walk-ins and made our move as soon as we saw a check dropped on a table (you can thank me later for the tips).
Oh, and why is this Mint Pea Falafel with Roasted Carrots and Parsley “Feta” Salad recipe and ode to Wildseed? Because their mezze plate is one of, NO, the best meals I’ve had. Fit with crispy falafel, hummus, baba ganoush, a parsley “feta” salad, and warm pita bread fresh out of the oven, I do, in fact dream about this platter.
So, to celebrate the gloriousness that is Wildseed, I created this somewhat similar and equally as delicious, Mint Pea Falafel with Roasted Carrots and Parsley “Feta” Salad. My version encompasses several seasonal Spring flavors that really make the dish pop. The mint pea falafels burst with complex and refreshing flavors, while the roasted carrots and the parsley “feta” salad create an equal balance of bright and earthy. This dish is not complete without a healthy serving of fresh or store bought hummus and warm toasted bread or pita.
I love playing around with the different ways to serve this dish. You’ll see below for a few of my favorite suggestions:
As a bowl on a bed of mixed greens (pictured above)
Served on a platter (pictured above)
Rolled up in warm pita bread (not pictured)
This Mint Pea Falafel with Roasted Carrots and Parsley “Feta” Salad was a quick hit for both the people who had and had not tried the plate at Wildseed. The compilation is simple and versatile, making it the perfect weeknight dinner or Spring time luncheon idea. I can’t wait for you to try this one out!
I miss you, Wildseed. Here's to you! I’ll be back real soon, but until then, I’m happily here with this Mint Pea Falafel with Roasted Carrots and Parsley “Feta” Salad on repeat. Xx, Nathalie
Mint Pea Falafel with Roasted Carrots and Parsley "Feta" Salad
Time: 1 hour and 30 minutes
Mint Pea Falafel
1 cup chickpeas (rinsed and drained)
1 cup green peas (fresh or thawed frozen)
4 tbs oat flour (or other gf flour)
2 tbs olive oil
1 tbs lemon juice
1/2 cup packed mint
1/2 cup chopped white or yellow onion
2 cloves garlic
1 tsp salt
1 tsp cumin
6-7 large carrots sliced thinly length wise
2 tbs olive oil
1 tbs fresh or dried thyme
1 tsp sea salt
Parsley "Feta Salad"
2 cups parsley leaves (you can leave the stems on if you choose)
4 oz vegan feta sliced into cubes (I used Violife Foods)
1 tbs olive oil
A few healthy pinches of sea salt
To serve (optional)
Mixed green salad
Sea Salt and pepper
1.) Begin by preheating your oven to 375 F and line a baking sheet with parchment paper.
2.) To make the falafels, in a food processor, add the chickpeas, green peas, oat flour, olive oil and lemon juice, and pulse to combine.
3.) Add the mint, onion, garlic, salt, and cumin and pulse until the mixture is fully combined and smooth. Adjust seasonings as necessary, adding more salt or cumin if desired.
4.) Scoop 1 tbs of the falafel mixture at a time onto the parchment paper, forming into round and flat balls. The mixture should make about 15 or 16 falafels.
5.) Place the falafels in the oven at 375 F and set your timer for 15 minutes. After 15 minutes, remove the falafels from the oven, and using a spatula, flip the falafels over onto the other side. Bake for another 8-10 minutes, keeping watch. The tops should be only very slightly golden and the falafels should be easily lifted with a spatula. not falling apart. Once finished baking, set aside to cool.
6.) In the mean time, in a large bowl, toss your sliced carrots with olive oil, sea salt and thyme. Line a baking sheet with parchment paper and spread the carrots evenly out onto the sheet. Place in the oven and bake at 375 F for 30-35 minutes, tossing halfway through. The carrots should be soft and only very slightly crispy on the edges. If you like your carrots crispier, you can bake for longer. Once finished baking, set them aside to cool
7.) To make the parsley "feta" salad, add the parsley, cubed feta olive oil and sea salt. Toss to combine and set aside.
8.) To compile: Serving with hummus is a must, but otherwise, get creative! You can add all ingredients over a bed of mixed greens with olive oil, sherry vinegar, and pine nuts, spread them out beautifully onto a platter, or wrap them up and roll them into warm toasty pita bread. Serve as you like and enjoy!