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A twist on the classic chickpea falafel, these tasty edamame falafels will not disappoint!”
Ingredients
- 2 cups frozen sweet shelled soybeans (edamame)
- ¼ cup chopped green sweet pepper
- 2 tablespoons whole wheat flour
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
- 1 egg white
- 2 cloves garlic, sliced
- 1 teaspoon finely shredded lemon peel
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- Nonstick cooking spray
- Lemon Aioli:
- ¼ cup fat-free or light mayonnaise
- 1 teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- Black pepper (optional)
- Fresh Italian flat-leaf parsley sprigs (optional)
Directions
- 1In a small saucepan, cook edamame according to package directions. Drain and transfer to a food processor. Add sweet pepper, flour, 2 Tablespoons parsley, egg white, garlic, 1 teaspoon lemon peel, salt, and ⅛ teaspoon black pepper. Cover and process until very finely chopped and mixture holds together.
- 2Shape mixture into twelve small patties. Coat an unheated large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add falafel patties to hot skillet. Cook for 4 to 5 minutes turning half way through or until evenly browned and heated through.
- 3To prepare Lemon Aioli: In a small bowl, combine mayonnaise, 1 teaspoon lemon peel, and lemon juice.
- 4Serve warm falafel patties with Lemon Aioli. If desired, sprinkle Aioli with black pepper, and garnish plates with parsley sprigs.
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