Edamame Falafel with Yogurt Dip

 

As New Yorkers, we are fortunate to have our pick of the best. The best pizza. The best pretzels. The best cheesecake. The world’s best cup of coffee (Elf, anyone?) Every street corner in Midtown has a Halal truck cart what they claim is the best gyro-rice-falafel-fries-platter $4 can buy. Falafel, the Middle Eastern fritter usually made with chickpeas, herbs and spices, is a tasty little snack on its own or stuffed in a pita.

Edamame (the fancy word for soybeans) are a great staple to keep in the freezer. I love them in lieu of lima beans or peas, pureed like hummus or on their own with a little sea salt. Shelled edamame are a great time saver and aren’t any more expensive at Trader Joe’s. You can also try making these fritters larger for a veggie-burger vibe.

Edamame Falafel

Yield: About 10 falafel

  • 2 cups shelled edamame
  • 1 large handful each parsley and cilantro, roughly chopped
  • 1/2 lemon, juiced
  • 1 garlic clove
  • 1 scallion, chopped
  • 1 tsp. cumin
  • Crushed red pepper, to taste (optional)
  • 2 T. breadcrumbs or cornmeal
  • 1 tsp. Kosher salt (or to taste)
  • Freshly ground black pepper
  • Olive or canola oil

Yogurt Dip (not pictured)

  • 6 oz. Greek yogurt (0% or 2%)
  • 2 T. tahini
  • Squeeze lemon juice
  • Salt, to taste

Directions

  1. In a bowl combine the yogurt, tahini, lemon juice and salt. Set aside.
  2. In a food processor, combine edamame, herbs, lemon, garlic, scallion, red pepper and cumin. Pulse to form a thick paste (mixture should be relatively smooth). Stir in breadcrumbs or cornmeal and season with salt and pepper to taste.
  3. In a skillet, heat 2 T. oil over medium heat. Form 2″ patties and pan fry about 3 minutes per side until golden brown. Drain on paper towel and sprinkle with a little more salt, if desired. Serve hot with yogurt dip.
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