Edamame Falafel with Spicy Lemon Aioli

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



Lemon Aioli:

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


  • 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


  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.


Cooking Tip: Swap the edamame for chickpeas.


Keywords: baked, easy, healthy, from scratch, simple