Medium sauté pan or skillet
Read through entire recipe before getting started. Wash and dry all produce. Remove peas from package and rinse. Place peas in a shallow plate or cutting board and smash them using the flat bottom of a glass or ramekin. Smash until flattened.
Transfer smashed peas to cutting board mince until fine. Mince or grate garlic. Cut cherry tomatoes into halves. Remove parsley leaves from tough stems; discard stems and rough chop leaves.
Place ground split peas, smashed peas, falafel spice blend, half garlic, half parsley, 2 tsp. rice wine vinegar, 1 Tbsp. oil, 2 Tbsp. water and a pinch of salt and pepper. Add additional water 1 Tbsp. at a time if the dough seems too dry. Mix using your hands until the dough is firm and well incorporated. Divide the dough into 8 pieces and shape each piece into a disk-like patty. Repeat with all the other portions. Place the falafel patties uncovered in the freezer and allow to set for 4-5 min. While the patties cool off, begin making the vinaigrette (Step #4).
Mix remaining remaining parsley, remaining garlic, remaining rice wine vinegar, 2 Tbsp. oil and a pinch of salt and pepper in a small bowl. Stir vigorously until incorporated. Set aside.
Heat 1 cup oil in a medium skillet over medium heat. Once shimmering, add falafel patties and fry for 2-3 min per side until golden brown and crispy. Transfer to a paper towel to drain.
Smear hummus onto the bottom 2 large bowls or plates using the back of a spoon. Add cherry tomatoes, kale and falafel patties to the plate in sections. Drizzle the bowl with garlic-herb vinaigrette. Enjoy!