Edamame Falafel with Lemon Aioli

Edamame Falafel with Lemon Aioli

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From: Diabetic Living Magazine

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

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 cups frozen sweet shelled soybeans (edamame)
  • ¼ cup chopped green sweet pepper
  • 2 tablespoons whole wheat flour
  • 2 tablespoons snipped fresh Italian (flat-leaf) parsley
  • 1 egg white
  • 2 cloves garlic, sliced
  • 1 teaspoon finely shredded lemon peel
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • Nonstick cooking spray
  • Lemon Aioli:
  • ¼ cup fat-free or light mayonnaise
  • 1 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • Black pepper (optional)
  • Fresh Italian flat-leaf parsley sprigs (optional)

Preparation

  • Prep

  • Ready In

  1. 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 ⅛ teaspoon black pepper. Cover and process until very finely chopped and mixture holds together.
  2. 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.
  3. To prepare Lemon Aioli: In a small bowl, combine mayonnaise, 1 teaspoon lemon peel, and lemon juice.
  4. 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 information

  • Serving size: 3 falafel patties and 1 tablespoon Aioli
  • Per serving: 154 calories; 6 g fat(1 g sat); 5 g fiber; 15 g carbohydrates; 12 g protein; 6 mcg folate; 2 mg cholesterol; 5 g sugars; 312 IU vitamin A; 29 mg vitamin C; 111 mg calcium; 2 mg iron; 218 mg sodium; 77 mg potassium
  • Nutrition Bonus: Vitamin C (48% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1½ fat, 1 lean protein, 1 starch

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