IE 11 is not supported. For an optimal experience visit our site on another browser.

Edamame falafel

Servings:
Serves 12 Servings
RATE THIS RECIPE
(0)

Ingredients

Falafel
  • 2 pound shelled soybeans (fresh is best, but frozen can be substituted)
  • 2 tablespoon flour
  • 2 tablespoon shallots, minced
  • 1 tablespoon lemon, zested and juiced
  • 1 tablespoon parsley, finely chopped
  • 2 teaspoon minced chives
Sauce
  • 2 pound shelled soybeans (fresh is best, but frozen can be substituted)
  • 2 tablespoon flour
  • 2 tablespoon shallots, minced
  • 1 tablespoon lemon, zested and juiced
  • 1 tablespoon parsley, finely chopped
  • 2 teaspoon minced chives
  • 1 pasteurized egg yolk (available in the frozen food section of most grocery stores)
  • 1 teaspoon dijon mustard
  • 1/2 cup cilantro leaves
  • 1 clove garlic
  • 1/4 cup lemon juice
  • 2 tablespoon tahini
  • 1 tablespoon sambai chili
  • 3/4 cup olive oil
  • 1/4 cup water

Preparation

Baking Directions:

FalafelMince soybeans in a food processor.

Put beans in a mixing bowl along with remaining ingredients except oil.

Roll into one-ounce balls.

Half fill a medium saucepan with canola oil and heat to 375 degrees.

Fry balls for approximately three minutes over medium heat until golden brown.

Drain on paper towels and season again with salt and pepper.

SauceCombine egg yolk, Dijon mustard, cilantro, garlic, lemon juice, tahini, salt, pepper, and chili in food processor and blend on high for about one minutes.

Slowly add half the olive oil then add all the water.

Add the remaining oil and season to taste.

Recipe Tags