• 16 Ratings

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



Ingredient Checklist


Instructions Checklist
  • 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.


16 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0