These Edamame Falafels are a twist on the original Falafel that are traditionally made with chickpeas. Both are absolutely delicious. Using edamame bumps up the protein content in this dish as edamame (young soya bean) is a complete protein, meaning it contains all the essential amino acids that our body needs. These delicious little falafels are amazing eaten on their own or with lashings of hummus and chili sauce, alongside a salad or on a wrap for lunch. A top tip would be to double this recipe and freeze half the mixture once they have been rolled into balls. So convenient on those nights you don't feel like cooking, just pop from the freezer in the oven or your deep fryer. Edamame can be a little tricky to find, mainly found in the freezer section (like a bag of peas) if you can't find them in your usual supermarket, you will definitely find them in your local Asian supermarket.
Using a food processer add the onions, garlic, and fresh turmeric and blitz until minced, add to a large bowl
Now add the edamame, along with the roughly chopped fresh herbs to the food processer and blitz until minced. Add to the garlic, onions, and turmeric.
Add the remaining ingredients to the bowl and mix until well combined. Cover with a tea towel and rest in the fridge for 30 mins to allow the chickpea flour and psyllium husk to absorb any liquid. This step will help bind your falafels together.
Now its time to pull up your sleeves and get rolling. With clean hands roll your falafels any size or shape you like. I usually make little discs like mini burgers or just roll them into little balls.
Once you have all your mixture rolled it is time to cook them. You can either oven bake them at 180deg for 35 mins or until golden. Or traditionally they are deep-fried until crispy and golden. Either way, they are delicious.
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