Falafel. Fa-La-Fel. Fal-a-Fel. F-Ala-Fel. Fal-Afel.
It’s a weird word, no?
But NOT a weird food. No sirree bob. This food is De-Lish-Ous.
Though the traditional falafel are made with chickpeas and fried – this falafel (you’ll never think of that word the same way again, will you?) is baked and made with edamame.
Edamame is immature green soy beans. Which means that they’re packed with protein.
Oh, bonus: Topped with a zesty Greek yogurt sauce.
- 1 can chickpeas, rinsed and drained
- 10 oz shelled frozen edamame, defrosted and drained
- ¾ cup parsley, roughly chopped
- 1.5 tsp cumin
- 2 Tbsp olive oil
- 1 Tbsp sesame oil
- ½ tsp cayenne
- Juice of half a lemon
- 1 tsp garlic powder
- ½ tsp ground pepper
- 4-6 small whole grain buns (optional)
- 6oz plain Greek yogurt
- 1.5 tsp ground coriander
- ½ tsp cayenne pepper
- Preheat oven to 400F. Line a baking sheet with aluminum foil and spray with cooking oil.
- In a food processor, puree all ingredients except greek yogurt, coriander, and ½ tsp cayenne pepper. Process until finely chopped and mixture can be formed into patties.
- Shape into 4-6 patties and place on the prepared baking sheet.
- Bake for 15 minutes, or until patties are golden brown.
- While patties are cooking, combine Greek yogurt, coriander, and cayenne in a small bowl. Set aside.
- Serve falafel patties on their own with the topping or serve on whole wheat buns!