Step 1

In a small saucepan, heat the vegetable oil. Add the shallot and thyme and cook over moderately low heat until the shallot is softened, about 4 minutes. Add the honey and vinegar and simmer for 2 minutes. Let cool. Put the radishes in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 4 hours or overnight.

Step 2

Working in 2 batches, grind the split peas to a powder in a spice grinder. In a food processor, pulse the thawed peas a few times. Add the ground split peas, onion, flour, parsley, garlic, coriander, cumin, baking powder, cayenne, lemon juice and 1 teaspoon of salt and process until thoroughly combined. Form the mixture into 12 falafel patties using a scant 1/4 cup per patty. Refrigerate the falafel until firm.

Step 3

In a bowl, combine the yogurt, mint and sumac and season with salt and pepper.

Step 4

Preheat the oven to 400°. In a large nonstick skillet, heat the olive oil. Add the falafel patties in two batches to the skillet and cook over moderately high heat until browned, crisp and heated through, about 3 minutes per side. Transfer the falafel to a cookie sheet. Rewarm all of the patties in the oven, about 4 minutes.

Step 5

Drain the radishes; discard the thyme sprigs. Spoon the minted yogurt onto plates and top with the radishes and the falafel. Scatter the sesame seeds, red onion and pea shoots all around, drizzle with the lemon juice and serve.