A twist on the classic chickpea falafel, these tasty edamame falafels will not disappoint!

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, cook edamame according to package directions. Drain and transfer to a food processor. Add sweet pepper, flour, 2 Tablespoons parsley, egg white, garlic, 1 teaspoon lemon peel, salt, and 1/8 teaspoon black pepper. Cover and process until very finely chopped and mixture holds together.

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  • Shape mixture into twelve small patties. Coat an unheated large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add falafel patties to hot skillet. Cook for 4 to 5 minutes turning half way through or until evenly browned and heated through.

  • To prepare Lemon Aioli: In a small bowl, combine mayonnaise, 1 teaspoon lemon peel, and lemon juice.

  • Serve warm falafel patties with Lemon Aioli. If desired, sprinkle Aioli with black pepper, and garnish plates with parsley sprigs.

Tips

To make ahead: Falafel mixture may be prepared and shaped into patties ahead. Place falafel patties in a single layer in an airtight container and chill for up to 3 days. Cook as directed.

Nutrition Facts

154 calories; protein 11.7g 23% DV; carbohydrates 15.3g 5% DV; exchange other carbs 1; dietary fiber 5.2g 21% DV; sugars 4.6g; fat 5.6g 9% DV; saturated fat 0.6g 3% DV; cholesterol 1.6mg 1% DV; vitamin a iu 312.3IU 6% DV; vitamin c 28.5mg 48% DV; folate 6.5mcg 2% DV; calcium 111mg 11% DV; iron 2.2mg 12% DV; magnesium 8.8mg 3% DV; potassium 76.6mg 2% DV; sodium 218.3mg 9% DV.