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Edamame Falafel

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.


  • 2 cups frozen shelled edamame thawed
  • 2 cups cilantro leaves
  • ½ cup parsley leaves
  • 1 garlic clove
  • 1 small shallot
  • ¼ cup rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon ground cumin
  • ½ teaspoon lemon zest grated on a microplane
  • Salt & pepper
  • ¼ cup rice four
  • 1 egg
  • Olive oil for brushing
  • Sesame seeds for topping optional


  1. Heat oven to 400°F. Line a baking tray with parchment paper.
  2. 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.
  3. 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.
  4. Place in the fridge for 20 minutes.
  5. 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.

  6. Bake for 12 to 15 minutes until golden.