Edamame Falafel

Here’s a variation on chickpea falafel, using fresh green soybeans. At the farm we enjoy texture in the finished patties, so the edamame are broken into smaller pieces, but not pureed. If you prefer a smooth texture, process edamame alongside all other ingredients. These patties can be enjoyed with a dip or incorporated into pita or lettuce wraps with fresh vegetables. Adjust garlic and spice levels to your preference.

Ingredients

3 garlic cloves
2 jalapenos, halved and deseeded
1/4 cup lime juice and some zest
1/4 cup roughly chopped cilantro leaves, plus more for garnish
2 tsp sesame oil
2 TBSP soy sauce
1 tsp fresh ginger, grated
1 tsp ground cumin
6 TBSP cornmeal
6 TBSP chickpea flour
2 cups shelled edamame, cooked
Water, as needed
Oil to pan fry

Preparation

1. Add garlic, jalapeno, lime juice and cilantro to a food processor and puree well.
2. Add sesame oil, soy sauce, ginger, cumin, cornmeal and chickpea flour and combine well.
3. Pour the edamame into the food processor and pulse briefly until desired consistency. At this point the mixture should be relatively think.
4. Try making a small patty with a rounded tablespoon of the mixture. It should hold together well while having visible moisture. If needed, add a dash of water or a bit more flour to achieve desired consistency.
5. Make the rest of the small patties.
   

   Small patties ready to pan fry

6. To cook: heat a couple of tablespoons of oil in a skillet on medium-high heat, being careful not to reach the smoking point.
7. Once the pan is hot, add dollops of batter and flatten slightly in the pan. Cook around two minutes per side until medium brown but not burning.
8. Drain on a paper towel. Serve with peanut sauce or other flavorful dip.

Notes

• Yield: approximately 18 small patties
• It’s possible to make the patties ahead of time and chill until ready to use.
• This version is gluten-free, but the cornmeal and/or chickpea flour can be substituted with panko bread crumbs.