advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Edamame Falafel with Spicy Coriander Sauce

Tuck falafel into a pita with lettuce and tomato. Serve with coriander sauce for dipping.

  • Prep:
  • Total Time:
  • Servings: 4
Edamame Falafel with Spicy Coriander Sauce

Photography: Johnny Miller

Source: Everyday Food, May 2012

Ingredients

  • 1/2 pound dried chickpeas, soaked according to package instructions and drained
  • 10 ounces frozen shelled edamame, thawed
  • 3/4 cup roughly chopped fresh parsley
  • 1 1/2 teaspoons ground cumin
  • Coarse salt and ground pepper
  • Vegetable oil
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons ground coriander
  • 1/4 to 1/2 teaspoon cayenne pepper

Directions

  1. In a food processor, pulse chickpeas and edamame until roughly chopped. Add parsley, cumin, and 2 teaspoons salt; process until mixture is finely chopped 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 minutes. With a slotted spoon, transfer falafel to towels; season with salt.

  3. In a small bowl, combine sour cream, mayonnaise, coriander, and cayenne. Season with salt and serve with falafel.

Related Topics