Edamame Falafel with Spicy Coriander Sauce

Photo: Johnny Miller
Prep Time:
35 mins
Total Time:
35 mins

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


  • 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


  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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