Edamame Falafel – Say Yay To Tasty Protein, Nay To Deep-Fried Carbs

Love falafel?

Hate that you shouldn’t have it cause it’s deep-fried?

Wish there were such a thing as a high-protein, low-carb, low-fat falafel that actually tastes good?

 

I’ve got you.

 

#1: swap chickpeas for soy beans -> more protein, less carbs

#2: don’t deep-fry, bake in the oven -> less fat

edamame falafel

350 grams thawed shelled edamame (soy beans) / up to 1/2 cup falafel seasoning (cumin, coriander, sesame seeds, basil, etc) / 2 handfuls fresh parsley and coriander / 1-2 eggs / 2 tblsp breadcrumbs / 1 minced garlic clove / 2 spring onions, greens and all / salt to taste

Fill all ingredients into a kitchen blender. Pulse until it forms a chunky paste (don’t puree it too finely, you’ll want some texture left). Form little balls, about 3 cm in diameter, and place on an oiled baking tray. Roll them around on the tray a bit or otherwise slightly coat their surface with a bit of oil, not too much, just enough to get a little browning and crunch on the outside. Stick into the pre-heated oven at 200° C for around 15-20 minutes or until you notice the delicious falafel smell coming your way.

You’re welcome.

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