If you'd prefer, you can start the process by sprouting peas**, following the method here.
Whether or not you have sprouted the peas, the next step is to dry them out. This can be done in an oven or dehydrator and are fairly similar in time.Place the peas on the dehydrator tray or oven tray in a single layer.
Place in the oven at 60ºC/ 140ºF for 4-5 hours. ***
You can then transfer the peas to a coffee or spice grinder and grind into a fine powder. I'll usually sieve the powder and re-grind any remaining larger bits. You can also try to use a powerful blender or food processor, but a spice grinder works best.
The Yield: I started with around 1kg of fresh peas and ended up with 200g of pea powder, due to their high water content.
Store the pea flour in an airtight container for 2-3 weeks in a cool, dark area or within the fridge. It is also freezer-friendly. I haven't tested the exact time but I would think 3 months, atleast.
*For this recipe, I used fresh peas 'Garden peas' (also called English peas, green peas, June peas, etc.). You can use frozen peas that have been thawed, which will likely result in a more vibrant green color. If wanting to sprout the peas first, then you'll need to begin with dried green peas.** Sprouting dried peas is a way to make the nutrients more bioavailable and combat the effect of the antinutrients. I usually don't do this step, however, if this is something that you'd like to do, then the process is simple. All you need is a sprouting jar or any jar, a piece of cheesecloth or mesh, and a rubber band.The basics of sprouting include soaking the dried peas overnight ( between 8-10 hours is best) and then draining the water. Then, you leave them to sprout for 24-48 hours, rinsing and draining them a couple of times during the day. You can see the full process in my Growing Wheatgrass post, as it is identical.***If your oven doesn't go as low as that, then you may need to crack open the open door while heating so that they don't burn. They're ready when they are completely crunchy and hard, with no sign of mushiness.Other Notes:
You can create a very similar result with yellow peas, which many pea protein powders use.
If you're using fresh peas from their pods, many sources will say that the pods need to be discarded. However, I have read some evidence to show that you can remove certain elements of the pod that make it hard to eat. Then proceed with eating them in soups, etc. to reduce waste.
You can flavor the green pea flour/ powder to use in smoothies. Such as including vanilla and other dried spices, cacao powder, etc.
Recipe on Alphafoodie: https://www.alphafoodie.com/simple-green-pea-powder/