Black-Eyed Pea Falafel
Buttermilk Labneh, Lemon, Chile Oil
Chef Wes Scoggins of Jewish Cowboy | Nashville, TN
Adapted by StarChefs | June 2026 | Photo: Alexander Zeren
INGREDIENTS
Black-Eyed Pea Falafel:
900 grams black-eyed peas, soaked and drained
250 grams chopped onions
80 grams potato flour
75 grams chopped parsley
50 grams black-eyed pea miso
50 grams chickpea flour
40 grams chopped garlic
12 grams kosher salt
10 grams mesquite flour
10 grams ground cumin
8 grams ground coriander
8 grams baking powder
5 grams ground cardamom
2 grams ground black pepper
2 grams smoked paprika
2 grams MSG
Buttermilk Labneh:
2 cups buttermilk
¼ cup heavy cream
20 grams milk powder
20 grams live yogurt starter
9 grams kosher salt
To Assemble and Serve:
Oil for frying
Lemon zest
Ground black pepper
Chile oil
METHOD
For the Black-Eyed Pea Falafel:
In a food processor, pulse to combine all ingredients. Transfer to a mixing bowl. Mix until combined. Set aside.
For the Buttermilk Labneh:
In a mixing bowl, combine buttermilk, cream, milk powder, and yogurt starter. Cover and let sit at room temperature 8 hours, or until thickened. Line a fine mesh strainer with cheesecloth. Transfer yogurt to strainer and let drain 1 hour, or until desired thickness is achieved. Transfer to a mixing bowl and stir in salt. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a large pot over medium-high heat, heat oil to 350°F. Form Black-Eyed Pea Falafel into desired shapes. Fry until golden brown and cooked through. Transfer to a paper towel-lined plate and let drain. Spoon Buttermilk Labneh onto a serving plate. Top with Black-Eyed Pea Falafel. Season with lemon zest, black pepper, and chile oil.
