Black-Eyed Pea Falafel

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Ingredients

For the black-eyed pea falafel: Soak the black-eyed peas and chickpeas in a 6- or more quart container filled entirely up with water at room temperature for 24 hours.
Drain and rinse the peas very thoroughly. Add the parsley, cilantro and green onions to a food processor along with the lemon juice, coriander, cumin, garlic and salt and blend it to a pesto-like consistency. Add the rehydrated peas to the food processor and blend it into a smooth but not too fine paste. Let the mixture rest in the fridge for an hour or so, then form into 1- to 2-inch spheres.
Heat the oil in a deep-fryer to 350 degrees F.
Deep-fry the falafel for 2 to 3 minutes. Rest the falafel on thick and absorbent paper towels. Serve immediately with the collard green zhug.
For the collard green zhug: Bring a pot of salted water to boil. Remove the thick stems of the collard greens, ripping the leaves into rough pieces, then drop them into the pot of boiling water. Simmer for about 20 minutes. Add the olive oil to a high-speed blender along with the garlic. Add the serrano peppers to the blender. Blend together on the highest speed setting until a thick emulsion forms. Add the lemon juice, cardamom and coriander and blend on medium speed until the sauce is uniform in texture and color.