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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

Photography: Johnny Miller

Source: Everyday Food, May 2012


  • 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


  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.

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