Vegetarian

Edamame/Pea Falafel is for Lunch.

Edamame/Pea Falafel takes several minutes to prepare.

Edamame/Pea Falafel takes several minutes to cook.

Edamame/Pea Falafel makes 4 servings.

The ingredients for Edamame/Pea Falafel are:

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

Here is how you make Edamame/Pea Falafel:

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: 4Recipe submitted by SparkPeople user DIANES16.

The nutritional information for Edamame/Pea Falafel is:

• 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