Hey guys, lemme tell you, today’s post was a real journey. So, falafel? A universally loved and appreciated food. If you’re veggie or vegan yourself, you’ll know that falafel is one of those things that people like to serve you at group events. I actually quite like that. People eat falafel, everyone enjoys it, no one asks you weird/ rude/ intrusive questions about why you don’t eat certain things while you’re eating it. It’s a classic. Of course, I felt the need to change it. Today, ladies and gents, I give you edamame falafel.
So that journey? It started with a trial run, as most new recipes do. I made enough for two, turned out to only be enough for one. But that’s all good, because it tastes great! I don’t have to change the recipe at all. Wonderful. Do I take photos? Now, the nights are pulling in a little here in the UK, and I made this around 8pm. The light was okay, but not great. I took one photo and decided to skip the shoot. I knew my recipe was good, I’d make it again later in the week, with better light. NO BIG DEAL.
So, edamame falafel round 2 occurs. I gathered my ingredients, take the container for the food processor from the draining board to the unit and go to secure it in place. As I secure it, the handle snaps off. Screw falls out, snapped plastic, totally broken. The container can screw into the base, but the lid locks into the handle. The food processor won’t turn on unless the security lock for the lid is in place….so, I can’t use it.
After a quick internet search to see how quickly I can replace my kitchen essential, I remind myself that I still need to eat dinner and proceed to try and use my NutriBullet to make falafel. It works, kind of, but it doesn’t turn out anywhere near as well as the trial run.
Fast forward about 14 hours and I’m in Argos swiftly replacing my food processor. Aaaaad we’re making this recipe for the third time in five days. This is exciting though; the new food processor is an upgrade on the old one. More powerful, comes with more blades and stuff. In fact, it’s so good that I sliced my thumb on the blade while setting it up. This post is going so well for me so far. So, this had better work out perfectly. Look at the photos in this post, you can be the judge.
This recipe is gluten free, dairy free, vegan and nut free.
Serves: 10 falafels
Prep time: 5 minutes
Cook time: 10 minutes
- 2 cups edamame beans
- 4tbsp chickpea flour
- 1 flax egg
- Heaped tbsp Italian seasoning
- ½ tsp dried rosemay
- Chilli flakes to taste
- Oil or fry spray to cook with
- If you’re using frozen edamame, set that to one side to defrost before you begin this recipe.
- Add the edamame, gram flour and seasoning to the food processor and pulse a few times until it starts to form a dough like texture.
- Then add the flax egg to the food processor and turn on high until fully combined and completely smooth.
- Once combined, take a heaped tbsp of mixture and roll into a ball shape. Repeat until there’s no mixture left. This recipe should make about 10 falafels.
- Heat a frying pan on medium heat then add enough oil to lightly cover the base of the pan. Add the falafels to the pan and leave to cook. Turn them over every couple of minutes to ensure they cook evenly and aren’t burning.
- When falafels are slightly golden around the edges and hot all the way through, remove from pan and serve.
Have you ever made falafel with a twist before? Does this recipe sound like something you’d enjoy or are you happy with regular chickpeas?
Until next time,
To view my previous recipes, click here.