English Pea Falafel for spring time

I made this falafel with English peas for lunch at Good Eggs and everyone was happy.  It is inspired one third by Yotam Ottolenghi (his idea to coat the falafel with sesame seeds), one-third by Joan Nathan's recipe for her favorite falafel, and one-third by the pea pancakes served at Schmidt's, a German restaurant in my neighborhood.  The falafel below is made with soaked (not cooked) chickpeas and fresh herbs like cilantro, parsley and mint, all buzzed up in food processor.   Fresh English peas are folded into the mix for sweetness, Spring-iness, and a satisfying pop.  Next time I think I'll try it with half garbanzos and half dried favas, which is the Egyptian way.  Serve with homemade pita brushed with a good olive oil and sumac or za'atar, and some tahini mixed with lemon, salt and a little honey.  YUM.