Edamame Chickpea Falafel

I mentioned on Monday that I often like to plan a week’s worth of meals with the help of the food magazine Everyday Food. This is another meal out of the same publication that gave us the Corn Orzo Salad.

This recipe is for Edamame Chickpea Falafel, served with a nicely-spiced coriander sauce. I had never made falafel before – although it is exceedingly easy. I had also never purchased edamame outside of Japanese restaurants, although it proved cheap and tasty. Normally, I’m not one for shopping in the frozen foods aisles, but I make exceptions on occasion for fresh-frozen vegetables.

And sometimes toaster strudel and and ice cream… shhhhh.

I must have altered the original recipe’s proportions without realizing it, because the recipe’s instructions to deep-fry proved a failure – the falafel simply fell apart. So I added an egg to the mixture to help bind it, and pan-fried the falafel. This worked great, and resulted in a healthier end-product as well.

Edamame Chickpea Falafel {recipe adapted from Everyday Food 5/2012}

Makes 4 – 5 pitas’ worth

You will need:

1 1/2 to 2 cans chickpeas (~1/2 lb dried chickpeas, reconstituted)
10 oz frozen shelled edamame, thawed (the bags I found were 8 oz each)
3/4 c. chopped parsley
3 tsp cumin (original recipe called for 1 1/2 – scale back if you wish)
1 1/2 tsp salt
1 egg
Vegetable oil, for frying

For the Coriander Sauce:

1/2 c. Greek yogurt
1/4 c. mayonnaise
2+ tsp ground coriander
1+ tsp chili powder

Additional ingredients:

Pita bread
Lettuce, spinach, or arugula
Tomato, chopped
Onion, diced

Directions:

Combine Coriander Sauce ingredients in a small bowl. Set aside in fridge.

In a food processor, pulse chickpeas, edamame, parsley, cumin and salt until finely chopped. I had to do this in two batches. Transfer to a large bowl, add egg, mix well – I used my hands. Shape mixture into ~20 balls.

Heat a large skillet on medium low, and add a small amount of oil. When hot, add as many falafel balls as will fit, flattening them when putting them in the pan [if you were deep-frying, you would not have to flatten them, but they cook more evenly this way]. Cook until golden brown on underside. Flip, and cook until golden brown and well-heated through. Transfer cooked falafel to a paper towel-lined baking sheet or plate. Cook remaining falafel.

Assemble falafel pitas, and enjoy.

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