A twist on the classic chickpea falafel, these tasty edamame falafels will not disappoint!
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.
1 1/2 fat, 1 lean protein, 1 starch