15 1/2-ounce can black-eyed peas
1 large egg
2 tablespoons well-stirred tahini
1/4 teaspoon kosher salt
1/2 cup low-fat mayonnaise
1 teaspoon lemon juice
1/4 to 1/2 teaspoon hot sauce, or to taste
3/4 cup panko breadcrumbs
Chopped scallions, to garnish
In a medium skillet over medium, heat 1 tablespoon of the oil. Add the onion, reduce the heat to moderately low, and cook for 5 minutes, stirring occasionally, or until it has softened. Add 1 teaspoon of the garlic, the cumin, coriander and the cayenne. Cook for 1 minute, then transfer to a medium bowl.
Drain and rinse the black eyed peas. Pulse them in the food processor fitted with the chopping blade just until they are coarsely chopped. Remove 1/2 cup of the chopped black-eyes peas and to the onion mixture.
To the remaining black-eyed peas in the processor, add the egg, tahini and salt. Process until very finely ground, then stir them into the onion mixture. Cover and chill for 30 minutes.
Meanwhile, prepare the spicy aioli.
In a small bowl stir together the mayonnaise, remaining 1/2 teaspoon of garlic and the hot sauce. Set aside.
Once the black-eyed pea mixture has chilled, shape it into 18 patties (the mixture will be loose). Spread out the panko in a pie plate lined with waxed paper or parchment paper, then one at a time dip the patties into it to coat on all sides, lifting the paper on both sides to move them around. Shake off any excess.
In a large non-resistant skillet over medium, heat 2 tablespoons of the remaining oil until hot. Working in batches, add the falafel patties and cook until crisp and golden on one side. Add the remaining 1 tablespoon oil and turn the patties; cook for 3 minutes, or until crisp and golden.
To serve, arrange the falafel patties on a platter and top each with aioli and a sprinkle of scallion.
Nutrition information per serving: 280 calories; 170 calories from fat (61 percent of total calories); 19 g fat (3 g saturated; 0 g trans fats); 35 mg cholesterol; 22 g carbohydrate; 3 g fiber; 2 g sugar; 7 g protein; 610 mg sodium