2 (16-oz.) cans black-eyed peas, drained and rinsed
1 medium-size red bell pepper
1 cup finely chopped yellow onion (from 1 medium onion)
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
2 cups shredded red cabbage
1/2 cup julienne carrots
2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon white wine vinegar
6 tablespoons olive oil, divided
3/4 cup plain low-fat yogurt
1 teaspoon Dijon mustard
3 (2-oz.) whole-wheat pita rounds, halved
1/2 cup chopped fresh cilantro
How to Make It
Roughly mash black-eyed peas using a potato masher in a large bowl. Thinly slice half of the red bell pepper, and set aside. Finely chop remaining half of bell pepper. Add finely chopped bell pepper, yellow onion, and eggs to peas; stir, using a fork, to combine. Add flour, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper, and stir with fork until a loose dough is formed. Chill until ready to use.
Combine sliced bell pepper, cabbage, and carrots in a large bowl. Whisk together lemon juice, honey, white wine vinegar, 4 tablespoons of the olive oil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper in a small bowl; pour over cabbage mixture, and toss to coat. Chill 15 minutes or until ready to serve (up to 30 minutes).
Whisk together yogurt, Dijon mustard, remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper to combine. Set aside.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Working in 2 batches, drop 1/4-cup portions of fritter dough in hot oil and press into patties using the back of a spoon. Cook until browned, about 2 minutes. Turn and brown other side, 1 to 2 minutes more. Place fritters on a plate until ready to serve. Fill each pita half with 2 fritters. Top each evenly with slaw, yogurt sauce, and cilantro.