Recipe Image

Edamame Falafel with Lemon Aioli

  • 25 m
  • 30 m
Diabetic Living Magazine
“A twist on the classic chickpea falafel, these tasty edamame falafels will not disappoint!”


    • 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)


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/22/2019