1 In a food processor, pulse edamame and chickpeas until roughly chopped. Add parsley, cumin and 2 tsp salt and process until mixture is finely chopped and holds its shape when squeezed. Shape mixture into 20 balls.

2 Lined a rimmed baking sheet with paper towels. In a medium straight-sided or cast iron skillet, heat 1-inch of oil over med-hi heat. Fry falafel, turning occasionally, until deep golden and crisp, about 10 minutes. With a slotted spoon, transfer falafel to towels, season with salt.

3 In a small bowl, combine sour cream, mayonnaise, coriander and cayenne. Season with salt and serve with falafel.