Vegetable oil to fill large cast iron pan to ½ inch Shell fresh peas and blanch in a pot of boiling water for 2 to 3 minutes (they should be slightly hard), then place in a bowl of ice water to cool and drain (or remove frozen peas from freezer and allow to thaw slightly at room temperature for about 15 minutes).

Place peas in a food processor and, using the grater mechanism, grate the peas to a coarse consistency and transfer to a mediumsize bowl. In the food processor, using the chopping mechanism, finely chop the scallions, shallots, parsley and rosemary. Thoroughly mix them into the peas. Next, add the spices and flour and fold together until completely combined. Seal the bowl with plastic wrap and refrigerate for 30 minutes to allow flavors to meld. Mixture can be made 48 hours before cooking.

Form falafels by rolling tightly into about 12 to 14 ping-pong-size balls. Heat the vegetable oil in a large cast iron pan over medium high heat. When the oil is hot, carefully add half of the falafels, flattening each slightly with the back of a serving spoon.

Cook for 2 to 3 minutes until the bottom of the bright green falafel has turned a dark brown. Using a spatula and a serving spoon, carefully turn over each falafel and cook for another 2 to 3 minutes or until the same dark brown color is obtained. Transfer to a paperlined grate on a cookie sheet to drain. Repeat with remaining balls.

Serving suggestion: Hauge says this goes great with tzatziki sauce or his family’s favorite smoked peppercorn ranch dressing.

Serves 4

adapted from Savory Spice Shop