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Baked chickpea and edamame felafels
Baked chickpea and edamame felafels
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Baked falafel on wholemeal pita with yogurt dressing - a delicious, healthier vegetarian meal.
Ingredients:
  • 75g (1/2 cup) frozen shelled edamame
  • 40g (1/4 cup) pistachios
  • 400g can chickpeas, rinsed, drained
  • 1 garlic clove, peeled
  • 1 tsp ground coriander
  • 2.50 gm ground cumin
  • 1 lemon, rind finely grated, juiced
  • 125.00 ml fresh mint leaves
  • 1 small red onion, thinly sliced
  • Wholemeal pita bread, to serve
  • Hummus, to serve
  • Natural yoghurt, to serve
  • Salad leaves, to serve
  • Sliced tomato, to serve
Instructions:
  • 1. Preheat the oven to 220C/200C fan forced. Grease and line a baking tray. 2. Place edamame in a heatproof bowl and cover with boiling water. Let sit for 5 minutes, then drain.
  • Combine edamame, pistachios, chickpeas, garlic, coriander, cumin, lemon zest, mint, and half of the onion in a food processor. Season with salt and pepper. Pulse until roughly chopped. Pour in 1 tablespoon of lemon juice and pulse until the mixture begins to bind. Add another tablespoon of lemon juice if necessary, then add water gradually if it needs more moisture.
  • Roll heaped tablespoonfuls of the mixture into balls and place on the prepared tray. Generously coat with oil spray. Bake for 10 minutes, then coat with oil spray one more time. Continue baking for an additional 15-20 minutes until golden and lightly crisp outside.
  • Present the falafel alongside pita bread, creamy hummus, refreshing yogurt, crisp salad leaves, juicy tomato, and the rest of the onion for a satisfying meal.

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