EDAMAME FALAFEL WITH SPICY CORIANDER SAUCE
Tuck falafel into a pita with lettuce and tomato. Serve with coriander sauce for dipping.
Provided by Martha Stewart
Categories Bread Recipes
Time 35m
Number Of Ingredients 10
Steps:
- In a food processor, pulse chickpeas and edamame until roughly chopped. Add parsley, cumin, and 2 teaspoons salt; process until mixture is finely chopped and holds its shape when squeezed. Shape mixture into 20 balls.
- Line a rimmed baking sheet with paper towels. In a medium straight-sided or cast-iron skillet, heat 1 inch oil over medium-high. Fry falafel, turning occasionally, until deep golden brown and crisp, about 10 minutes. With a slotted spoon, transfer falafel to towels; season with salt.
- In a small bowl, combine sour cream, mayonnaise, coriander, and cayenne. Season with salt and serve with falafel.
Nutrition Facts : Calories 592 g, Fat 38 g, Fiber 10 g, Protein 14 g, SaturatedFat 7 g
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