Edamame, my friends. I’m not sure why I don’t eat this stuff on the daily, but dang — it has incredible texture and is really amazing in an Asian salad or just sprinkled with a little salt. So hey, why not make it into falafel? You know, the deliciously crispy, yet soft and pillowy on the inside snack/side/appetizer you get at Middle Eastern restaurants or food carts? Yes, that stuff!
Falafel is typically made with fava beans or chickpeas, but I had some edamame staring at me from the freezer, so I decided to see what it would taste like in falafel form.
And let me tell you, I’m so glad I used that leftover edamame because this falafel is scrumptious! It’s a bright, beautiful green color, fresh and light, and the edamame goes so well with all the other flavors of cilantro, parsley, garlic and lemon in the dipping sauce. 
So what do you say? Let’s do this falafel thing!
Edamame Falafel and Spicy Lemon Aioli
Serves 4
Ingredients
Lemon Aioli
- ¼ cup mayonnaise
- Juice of ½ medium lemon, or about 1 to 1½ tablespoons
- 2 cloves minced garlic
- 2 teaspoons sriracha
Falafel
- 1½ cups shelled edamame
- ⅔ cup panko breadcrumbs
- ½ medium white or yellow onion, peeled
- 4 cloves garlic, peeled
- ½ cup fresh herbs such as cilantro or Italian parsley
- Juice of ½ medium lemon, or about 1 to 1½ tablespoons
- 1 tablespoon olive oil
- 1¼ teaspoon coarse salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried dill
- Pinch of crushed red pepper flakes
Instructions
- In a small bowl, whisk together aioli ingredients and place in the refrigerator.
- Preheat oven to 400°F. Place a wire rack on a baking sheet and coat with cooking spray. Set aside.
- Place all falafel ingredients in bowl of a food processor. Process until smooth paste forms. Place in refrigerator for at least 1 hour.
- Form mixture into 2-inch balls and place on wire rack. Bake 15 minutes, or until outside is slightly crispy.
- Serve falafel with spicy lemon aioli.
