Recipe by Vegichef
"These vegetarian balls can be served as a main dish or appetizer. As a main dish, serve with white or brown rice. As an appetizer, they are delicious dipped in tomato-ey sauce of any kind (ketchup, barbeque, salsa). In the rare event that there are leftovers, the balls take on a great texture when reheated in marinara sauce and are good served with pasta."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14 ounce) bag
dried green or yellow split peas
serrano pepper, seeded and chopped
all-purpose flour, plus additional
oil for frying
I can't deep fry, so I shaped these into patties and fried them on the frying pan. I omitted the salt. The pepper and curry add a great flavor! Thanks for this delightful recipe!
These sounded great, but they turned out pretty bland. I wouldn't suggest baking these to try to be healthy: I baked the first half of the batch and they were really blah, so I fried the rest in coconut oil, and they were much better, but still missing something. (I didn't deep-fry them; instead I flattened them out like patties.) These really need a sauce, like a raita, and I think they could use more salt. We ate them with sour cream. Also, I used spelt flour.
My husband and I loved it, but the kids did not. It was pretty oily, so it will be just a special treat.
I have never heard of, let alone make anything, like Poulourie. I was thrilled with these. they were surprisingly light with a nice crisp to them. I've made them twice, and even when I forgot salt the first time, I was excited to make them again. I like them better as a snack than a side or meal though.
Very interesting. Best as a side dish--not as a snack like I fixed them. Not sure what I would fix them with--but worth a second try.
Yes, I did adjust this recipe to fit our diet, but the modifications I made did not in any way change the integrity of the recipe. This recipe is fantastic! I used yellow split peas, which yielded a much more typical looking batter. I used cumin instead of curry powder, and jalapeno instead of serrano, coconut flour instead of flour (and less than half as much, since coconut flour is very absorbent), and baking soda instead of baking powder. I also added a coupled tablespoons of olive oil to help the blender blend up the peas a bit better. I also made mine bigger - dropping the batter in rounded tablespoons instead of teaspoons. These were fabulous, and everyone loved them, from my husband on down to the 17mo twins. We dipped them in salsa.
This recipe is great. I added green onions,tomatoes and cilantro to it. I also made Indian green chutney and served it as appetizer. Every guest went home with the receipe how to make it. love it.
I have made this many times now for my family of seven. I have also made it for large groups and no matter how many I make they all get eaten and I'm always asked for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Pea Poulourie
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 87
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A re-imagined version of fried green tomatoes using zucchini.
See how to make a simple, spicy Indian side dish.
See how to make creamy, delicious green bean casserole with a crunchy top.