Baked chickpea and edamame felafels
These Baked Chickpea and Edamame Falafels are a healthy, protein-packed dish infused with zesty lemon, aromatic spices, and fresh herbs. They make a tasty option for wraps, salads, or snacks.
Cook time 25 min
Prep time 15 min
Ingredients:
1/2 cup edamame1/3 cup pistachio nuts
1/3 can canned chickpeas
2 garlic cloves
1 tsp dried coriander
1 tsp ground cumin
2 tbsp lemon zest
1/2 cup spearmint
1 onion
Looking for a healthy and delicious meal option? Try these Baked Chickpea and Edamame Falafels! Packed with protein from chickpeas and edamame, and flavored with zesty lemon, aromatic spices, and fresh herbs, these falafels offer a delightful twist on a classic dish. Perfect for serving in wraps, over salads, or on their own as a tasty snack.
Instructions:
- Edamame: If using frozen edamame, thaw according to package instructions and pat dry.
- Pistachio Nuts: Shell the pistachios if necessary.
- Chickpeas: Drain and rinse the canned chickpeas thoroughly under cold water.
- Garlic: Peel and roughly chop the garlic cloves.
- Onion: Peel and roughly chop the onion.
- In a food processor, add the edamame, pistachio nuts, chickpeas, garlic, dried coriander, ground cumin, lemon zest, spearmint leaves, and onion chunks.
- Pulse until the mixture is finely chopped and well combined. It should form a somewhat coarse paste. Avoid over-processing, as you want the mixture to have some texture.
- Using your hands or a cookie scoop, portion out the mixture into small balls or patties, each about the size of a walnut.
- Place the formed falafels onto the prepared baking sheet, ensuring they are evenly spaced.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the falafels are golden brown and firm to the touch. Turn them halfway through baking to ensure even cooking.
- Once baked, remove the falafels from the oven and let them cool slightly.
- Serve warm with your choice of dipping sauce, like tahini or tzatziki, and a side of fresh salad or pita bread.
These Baked Chickpea and Edamame Falafels are a nutritious and flavorful addition to any meal. Easy to prepare and versatile in their use, they make a great option for meal prep or a quick weeknight dinner. Try them out and enjoy a delicious, protein-packed dish that’s sure to become a new favorite!
Baked chickpea and edamame felafels FAQ:
Bake the falafels at 375°F (190°C) for 20-25 minutes, or until they are golden brown and firm to the touch.
The falafels are done when they are golden brown and firm when pressed. Turning them halfway through baking ensures even cooking.
Yes, store any leftover falafels in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven until warmed through.
You can substitute pistachios with other nuts such as almonds or walnuts. For a nut-free option, consider using sunflower seeds.
Yes, these falafels are fully vegan as they do not contain any animal products.
Cooking Tips:
- Ensure the chickpeas and edamame are well-drained to prevent excess moisture in the mixture.
- If the falafel mixture is too wet, add a little flour or breadcrumbs to help bind it.
- For a smoother texture, pulse the ingredients in a food processor until well-combined but still slightly coarse.
- Use an ice cream scoop or your hands to form evenly-sized falafel balls for even baking.
- Line your baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Nutrition Facts
4 ServingsCalories 170kcal
Protein 8g
Carbohydrates 18g
Fiber 6g
Sugar 4.67g
Fat 8g
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