Edamame Falafel

Many of you have asked me lately if I go food shopping every day and the answer is no way!! I try to come up with recipes using ingredients that I already have in my pantry, refrigerator, or freezer. I love using dried spices when I can’t get fresh ones as well as frozen veggies (just make sure you buy frozen veggies that are low in sodium), and canned beans. Below is a recipe that uses ingredients that came straight from my kitchen today. These falafels are nut and gluten free and taste so good on top of toasted corn tortillas (I always make sure to have a bag on hand!). I want my recipes to be easy, quick, and affordable for you!! I hope you like this one. Happy cooking and stay warm!


Edamame Falafel

• 2 cups frozen shelled edamame (cooked according to package)

• 1 cup canned chickpeas (drained and rinsed)

• 1″ shallot + 1 garlic clove

• 2 tbsp lemon juice + 1 tbsp lime juice

Staples: 1 tsp dried coriander, 1/2 tsp dried cumin, 1 tbsp dried parsley, pinch of salt and pepper

Lemon Aioli

• 1/2 cup mayonnaise

• Zest and juice of 1 small lemon

Staples: Pinch of salt and pepper


Edamame Falafel

Preheat oven to 400 degrees

1. Pulse cooked edamame beans in a food processor. Add lemon juice, garlic, and shallot and continue to pulse until the mixture is roughly chopped.

2. In a large bowl mash the chickpeas with a potato masher or fork. Add the edamame mixture, spices, and the lime juice. Stir until everything is combined.

3. Line a baking sheet with parchment paper and coat with cooking spray. Form into 12 balls and line them evenly on the tray. Bake for 15 minutes. Turn the oven to broil when done and brown the falafel for about 1-2 minutes without burning.

Lemon Aioli

1. Combine all of the ingredients and serve with falafel.

Serves 4

Easy peasy. Enjoy! xoxo


One Comment Add yours

  1. Cathryn says:

    Looks delicious.


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