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

Source: 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

3 falafel patties and 1 tablespoon Aioli
154 calories; protein 11.7g; carbohydrates 15.3g; dietary fiber 5.2g; sugars 4.6g; fat 5.6g; saturated fat 0.6g; cholesterol 1.6mg; vitamin a iu 312.3IU; vitamin c 28.5mg; folate 6.5mcg; calcium 111mg; iron 2.2mg; magnesium 8.8mg; potassium 76.6mg; sodium 218.3mg.

1 1/2 fat, 1 lean protein, 1 starch