Mauritian Chili Poppers | Gateaux Piments

If you have a hankering for a munchin’, come with me via “stove top travel” to Mauritius. While there, we’ll cozy up, picnic-style, with a basket of Gateaux Piments. These crisp, crunchy poppers are quite a bit like falafel and I got to try them thanks to you, dear readers, since they won your vote on our Facebook Fan Page as the split pea recipe you’d most like me to try. (Thank you!) What I find most exciting about these chili poppers is their intense, fresh flavor. Each bite reveals earthy nips of cumin seed, springy green onion and cilantro sprigs, all tossed around in a golden tumeric glow. These “gateaux piments” would taste fantastic on any salad but, if you want to be totally authentic, try them sandwiched inside a buttered baguette [recipe], perhaps while overlooking the laughing horizon. Talk about epic comfort food. Makes a dozen 1 1/2 inch balls Ingredients: 1 cup yellow split peas, soaked for 4-8 hours 1/2 tsp cumin seed 3 sprigs cilantro, chopped rough 1 green onion, chopped rough …