Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Edamame Falafel with Spicy Coriander Sauce 3.8 (16) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 35 mins Total Time: 35 mins Servings: 4 Tuck falafel into a pita with lettuce and tomato. Serve with coriander sauce for dipping. Ingredients ½ pound dried chickpeas, soaked according to package instructions and drained 10 ounces frozen shelled edamame, thawed ¾ cup roughly chopped fresh parsley 1 ½ teaspoons ground cumin Coarse salt and ground pepper Vegetable oil ½ cup sour cream ¼ cup mayonnaise 1 ½ teaspoons ground coriander 1/4 to 1/2 teaspoon cayenne pepper Directions 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. 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. In a small bowl, combine sour cream, mayonnaise, coriander, and cayenne. Season with salt and serve with falafel. Rate it Print