1/2 cup lightly packed finely chopped fresh mint leaves, plus 3/4 cup whole leaves
1 cup frozen peas, thawed and drained
1 cup frozen edamame, thawed and drained (if don't like edamame, substitute an extra cup of peas)
1 large shallot, roughly chopped
1 clove garlic
2 tablespoons extra-virgin olive oil
Generous 1/4 cup chickpea flour (besan)
Sunflower oil, for frying
2 large pita breads, halved to make pockets
2 large vine-ripened tomatoes, cut into large dice
1 large English cucumber, sliced into 1/8-inch rounds
In a small skillet, toast the fennel and coriander seeds over medium heat until they're fragrant and slightly darker, about 2 minutes. Transfer the toasted seeds to a spice grinder. Grind to a fine powder.
In a small bowl, mix the yogurt with the finely chopped mint leaves and a generous pinch of salt. Cover and refrigerate.
Throw the peas, edamame, ground toasted spices, shallot, garlic, whole mint leaves, olive oil, and salt to taste into a food processor. Whiz it up, pureeing until as smooth as possible (It won’t get completely smooth because of the edamame).
Scrape the mixture into a big bowl and stir in the chickpea flour. The mixture will still be pretty soft. Not to worry!
Pour enough oil into a large cast-iron skillet to a depth of 1/4-inch. Heat the oil over medium heat until shimmering. Line a plate with paper towels and have it nearby.
With wet hands, shape the pea mixture into 12 small patties each the size of a golf ball, and then gently drop them into the hot oil. Fry until the bottoms are dark caramel brown, about 2 minutes, and then carefully flip them over. Brown the other side, and then remove from the pan and drain on a paper towel-lined plate.
Serve warm in a pita bread pocket stuffed with tomatoes and cucumber and a spoonful of the yogurt sauce.