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 and 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!).
• 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.

Step-by-Step Instructions

1. In a small bowl, whisk together aioli ingredients. Place in the refrigerator.
2. Preheat oven to 400 degrees. Coat a baking sheet fitted with a wire rack with cooking spray. Set aside.
3. Place all falafel ingredients in the bowl of a food processor. Process until smooth paste forms. Place in the refrigerator for at least 1 hour.
4. Form mixture into 2-inch balls and line them on the wire rack. Bake 15 minutes, or until outside is slightly crispy.
5. Serve falafel with spicy lemon aioli.

Recipe Substitutions and Alterations

• For the edamame: You could use chickpeas/garbanzo beans or fava beans, or any white bean.

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.

Recipes I know you'll love:

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

Edamame Falafel with Spicy Lemon Aioli

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy falafel made with frozen edamame, lemon, garlic and fresh herbs, served with a spicy lemon aioli.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 15-20 mins
• Total Time: 25-35 mins
• Yield: Serves 4
• Category: Dinner
• Method: Baking
• Cuisine: Middle Eastern, American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lemon Aioli:

• ¼ cup mayonnaise
• Zest and juice of ½ medium lemon
• 2 cloves garlic, peeled and minced
• 2 teaspoons Sriracha

Falafel:

• 1 ½ cups shelled edamame (prepared according to the frozen bag directions, then cooled)
• ⅔ cup Panko breadcrumbs
• ½ medium white or yellow onion, peeled
• 4 cloves garlic, peeled
• ½ cup fresh herbs (cilantro and Italian parsley)
• Zest and juice of ½ medium lemon
• 1 tablespoon olive oil
• 1 ¼ teaspoon coarse salt
• ½ teaspoon ground black pepper
• ½ teaspoon dried oregano leaves
• ½ teaspoon dried dill
• Pinch crushed red pepper flakes

Cook Mode Prevent your screen from going dark

Instructions

1. In a small bowl, whisk together aioli ingredients. Place in the refrigerator.
2. Preheat oven to 400 degrees. Coat a baking sheet fitted with a wire rack with cooking spray. Set aside.
3. Place all falafel ingredients in the bowl of a food processor. Process until smooth paste forms. Place in the refrigerator for at least 1 hour.
4. Form mixture into 2-inch balls and line them on the wire rack. Bake 15 minutes, or until outside is slightly crispy.
5. Serve falafel with spicy lemon aioli.

Notes

Cooking Tip: Swap the edamame for chickpeas.

Nutrition

• Serving Size: ¼ of recipe
• Calories: 256
• Sugar: 2g
• Sodium: 526mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 6mg