While browsing through my latest issue of Everyday Food magazine (a Martha Stewart publication) I stumbled upon this fantastic recipe! We have always gotten falafel in a box mix form from the grocery store and had occasionally made it from scratch. But this recipe caught my eye. I happened to have everything to make it already on hand and only had to make a few minor substitutions. The original recipe called for a mayo based dipping sauce, but we don’t really like mayo around here so we made our own avocado creme to add on top. It was fast and fresh and tasted amazing!
Edamame Falafel with avocado creme and Greek yogurt
adapted from Everyday Food May 2012
15 oz. can of chickpeas, rinsed and drained
10 oz. frozen shelled edamame, thawed
3/4 c. roughly chopped fresh parsley I didn’t have parsley, so I substituted fresh spinach.
coarse salt
cumin
pepper
pinch of cayenne pepper
garlic powder
olive oil
avocado
lime juice
Greek yogurt
pita breads or flour tortillas
1. In a food processor, pulse chickpeas and edamame until roughly chopped. Add parsley or spinach, cumin and 2 teaspoons of salt, pepper and garlic powder and a pinch of cayenne pepper. Process until mixture is finely ch0pped and holds its shape when squeezed. Shape mixture into 20 balls.
2. Line a rimmed baking sheet with paper towels. In a medium straight sided or cast-iron skillet, heat 1 inch oil over medium-high. Fry falafel, turning occasionally until deep golden brown and crisp, about 10 min. With a slotted spoon, transfer falafel to towels; season with salt.
3. In a small bowl mash the avocado, pinch of salt, lime juice and table spoon of Greek yogurt together, and serve with falafel. Wrap it all up in a flour tortilla or pita bread with spinach and tomatoes. I added even more Greek yogurt to mine because I love it so much!
