Edamame Falafel with Spicy Lemon Aioli

Have you ever made falafel at home? It’s so easy to whip up the batter in your food processor, roll ’em up and bake ’em!

This recipe is a fun take on traditional chickpea falafel. It’s made with frozen edamame, lemon, garlic and fresh herbs. All served with a spicy lemon dipping sauce.

It’s the best ever edamame falafel!

How to make edamame falafel with spicy lemon aioli

Featured Ingredients

• Edamame: Immature soy beans are the perfect base for this falafel.
  • They’re bright green and beautiful, easy to use (grab some shelled edamame from the frozen section!) and they’re packed with protein and nutrients.
• Herbs: Fresh cilantro and parsley, picked right from my herb garden (yay!).
• Panko: Holds everything together. You can also add an egg, but it’s not necessary.
• Garlic: And lots more than a falafel recipe would call for – I’ve eaten so much garlic in my day that I can’t taste it unless there’s at least 5 cloves… true story.
• Onion: Because let’s be real – it’s the basis for all good, flavorful things.
• Lemon: Which is also in the dippin’ aioli for that fresh lemon flave.
• Salt and pepper: The perfect amount of salt and pepper – seems like a lame statement, but seriously, the right amount of seasoning means EVERYTHING.
• Dried herbs: Oregano and dill, to be exact.

Step-by-Step Instructions

To make in the oven:

1. In a small bowl, whisk together aioli ingredients. Cover; refrigerate until ready to use.
2. Prepare edamame according to package directions; let slightly cool.
3. Place all falafel ingredients in the bowl of a food processor. Process until a slightly chunky, consistent mixture forms. Place in the refrigerator at least 1 hour.
4. Preheat oven to 400 degrees. Coat a baking sheet fitted with a wire rack with cooking spray; set aside.
5. Form mixture into 2-inch balls; line on the prepared wire rack. Bake 15-17 minutes, or until outside is lightly browned and crispy.
6. Serve falafel hot with spicy lemon aioli.

To make in the air fryer:

1. In a small bowl, whisk together aioli ingredients. Cover; refrigerate until ready to use.
2. Prepare edamame according to package directions; let slightly cool.
3. Place all falafel ingredients in the bowl of a food processor. Process until a slightly chunky, consistent mixture forms. Place in the refrigerator at least 1 hour.
4. Preheat air fryer to 375 degrees.
5. Form mixture into 2-inch balls; working in batches if needed, place a few falafel balls in the air fryer basket (make sure there is a little space between each). Cook 14-16 minutes, or until outside is lightly browned and crispy. Repeat with remaining falafel balls.
6. Serve falafel hot with spicy lemon aioli.

Recipe Substitutions and Alterations

• For the dipping sauce: You can skip this altogether or use another dipping sauce of your choice.
• For the edamame: You could use chickpeas/garbanzo beans or fava beans, or any white bean.
• For the onion: Use a white or yellow onion. You could also use frozen diced onion (about 1/2 cup).
• For the garlic: For ease of preparation, buy pre-peeled garlic cloves (this is an upcharge).
• For the herbs: Use a combination of fresh herbs, like parsley, cilantro and basil.
• For the seasonings: Adjust the amount you add based on your preferences.

Nutrition Considerations

• To make this gluten free: Use gluten free panko breadcrumbs.
  • Be sure all other ingredients are gluten free.
• To make this dairy free: This recipe does not contain dairy.
• To make this vegan: Use vegan mayonnaise in the dipping sauce.
• To make this nut free: This recipe does not contain nuts.
  • Be sure all packaged ingredients are nut free.
• To make this egg free: Use egg free mayonnaise in the dipping sauce or serve the falafel with a different egg free dipping sauce.
  • Skip the egg in the recipe (it’s optional, anyway).

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• Mediterranean Kale Salad
• Greek Salad with Feta Vinaigrette
• Pepita-Crusted Tuna Cakes
• Mediterranean Tuna and Chickpea Salad
• Greek Lamb Meatballs

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