A twist on the classic chickpea falafel, these tasty edamame falafels will not disappoint! Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


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.

  • 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.


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; 5.6 g total fat; 0.6 g saturated fat; 2 mg cholesterol; 218 mg sodium. 77 mg potassium; 15.3 g carbohydrates; 5.2 g fiber; 5 g sugar; 11.7 g protein; 312 IU vitamin a iu; 29 mg vitamin c; 6 mcg folate; 111 mg calcium; 2 mg iron; 9 mg magnesium;