Falafel with mint sauce in pita

Ingredients:

• 1 cup frozen green peas (defrosted and drained)
• 1 cup frozen edamame soybeans (thaw and drain) - if you can't find them or don't like them, substitute 1 more cup of green peas
• 2 large pitas, cut in half
• 1/2 teaspoon fennel seeds
• 1/4 tsp coriander seeds
• 1/2 cup finely chopped fresh mint leaves (lightly packed), plus 3/4 cup whole leaves
• 1 cup natural yogurt
• Salt
• 1 large shallot, peeled and coarsely chopped
• 1 peeled clove of garlic
• 2 tbsp. l. olive oil
• 1/4 cup chickpea flour (besan) or wheat
• Canola oil for frying
• 2 ripe tomatoes, cut into large cubes
• 1 large seedless cucumber, sliced ​​into 0.3 cm rounds

Preparation:

1. Prepare the yogurt sauce: Mix yogurt with 1/2 cup finely chopped mint leaves and a large pinch of salt. Refrigerate.
2. In a small skillet, toast the fennel and coriander seeds for a couple of minutes, until slightly darkened and fragrant. Watch carefully, otherwise the seeds will burn. Transfer from the skillet to a coffee/spice grinder. Grind to a fine powder.
   
   Place the peas, edamame, ground spices, shallot, garlic, remaining whole mint leaves, olive oil, and salt in a food processor. Blend and puree until smooth. The mixture won't be completely smooth due to the edamame beans, but try to get it as smooth as possible.
   
   Transfer the mixture to a large bowl and add flour. It will be quite soft. Don't worry about adding flour, it will work out!
3. Add 0.5 cm of oil to a large cast-iron skillet. Heat over medium heat until the oil begins to shimmer. Using wet hands, form the pea mixture into 12 small golf-ball-sized balls, then carefully drop them into the oil.
   
   Cook until they're a deep caramel color on the bottom, about 2 minutes, then carefully flip them over. Cook on the other side, then remove from the pan and drain on a paper towel-lined plate.
   
   Serve the pea falafel warm in pitas, topped with fresh vegetables and a dollop of yogurt sauce.