peas-and-ricotta-falafels A recipe from pageturnercookbooks.com with 365 ecookbooks

Ingredients

• 1 14-oz can white cannellini beans, rinsed and drained
• 3/4 cup peas, thawed
• 1/2 cup onion, chopped
• 1/2 cup ricotta cheese
• 2 cloves garlic, chopped
• 1 tablespoon chopped parsley
• 1 teaspoons ground cumin
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon all purpose flour
• salt and pepper, to taste
• Canola or vegetable oil, for frying