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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 119.6
  • Total Fat: 5.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 43.4 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 4.1 g
  • Protein: 6.1 g

View full nutritional breakdown of Edamame/Pea Falafel calories by ingredient
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Edamame/Pea Falafel

Submitted by: DIANES16

Introduction

Saw on Aarti Party (Food Network) and did some slight adjusting to make healthier (less oil/baked/etc)! Saw on Aarti Party (Food Network) and did some slight adjusting to make healthier (less oil/baked/etc)!
Number of Servings: 4

Ingredients

    1/2 teaspoon fennel seeds
    1/4 teaspoon coriander seeds
    1 cup frozen peas, thawed and drained
    1 cup frozen edamame, thawed and drained (if you can't find these, or don't like them, substitute with an extra cup of peas)
    1 large shallot, peeled and roughly chopped
    1 clove garlic, peeled
    2 tablespoons extra-virgin olive oil
    Generous 1/4 cup chickpea flour

Directions

In a small skillet, toast the fennel and coriander seeds for a couple of minutes until they're fragrant and slightly darker, about 2 minutes.Grind to a fine powder.

Throw the peas, edamame, ground spices, shallot, garlic, remaining whole mint leaves, olive oil, and salt into a food processor. Whizz it up and puree until smooth. It won't get completely smooth because of the edamame, but process until it is as smooth as possible.

Scrape into a big bowl and stir in the flour. The mixture will still be pretty soft.

With wet hands, shape the pea mixture into 12 small patties the size of a golf ball. Place on cookie sheet (sprayed with PAM).
Bake at 350 for approx 30 minutes.

Serve warm in a pita bread pocket stuffed with the fresh veggies and a spoonful of yogurt sauce.

For yogurt sauce: Mix 1 C Fat Free Plain yogurt with the 1/2 cup finely chopped mint leaves and a generous pinch of salt. Chill in the fridge.

Number of Servings: 4

Recipe submitted by SparkPeople user DIANES16.






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