Ingredients for 4 people
8 oz chickpeas drained
10 oz frozen shelled edamame, thawed
3/4 C roughly chopped fresh parsely
1 1/2 tsp ground cumin
1/2 C sour cream
1/4 C mayonnaise
1 1/2 tsp ground coriander
1/4 to 1/2 tsp cayenne pepper
- Prep. Time → 35 min
- Level → Easy
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.