These herby, oven-baked falafel are perfect as a snack or as part of a pita sandwich or salad. Here I served them with the Tahini Ranch dressing from healthyish.
Ingredients
2cupsfrozen shelled edamamethawed
2cupscilantro leaves
½cupparsley leaves
1garlic clove
1small shallot
¼cuprolled oats
1teaspoonbaking powder
½teaspoonground cumin
½teaspoonlemon zestgrated on a microplane
Salt & pepper
¼cuprice four
1egg
Olive oil for brushing
Sesame seeds for toppingoptional
Instructions
Heat oven to 400°F. Line a baking tray with parchment paper.
In a food processor or blender, combine edamame, cilantro, parsley, garlic, shallot, oats, baking powder, cumin, lemon zest, and salt and pepper to taste. Pulse until edamame is broken down into a rough paste and a thick dough starts to form.
Transfer the edamame mixture to a medium mixing bowl. Add rice flour and egg to the bowl and mix everything with a rubber spatula until well combined.
Place in the fridge for 20 minutes.
Roll edamame mixture into balls slightly smaller than a ping pong ball. Arrange on the lined baking tray, giving each enough space. Brush each falafel with olive oil and sprinkle with sesame seeds.