Looking for soy recipes to share with your clients or even try out yourself? From appetizers to entrees to desserts and more, we’ve got you covered with recipes rich in nutrition and flavor. Don’t just take it from us – enjoy these dietitian-approved soy recipes!
-
Prep Time:
8 minutes
-
Cook Time:
10 minutes
-
Total Time:
18 minutes
-
Makes:
Serves 4 (about 20 falafel)
Edamame Falafel Lunchbox
Ingredients
Developed by: Chef Joel Gamoran
- 16 ounces frozen edamame, thawed
- 3 cloves garlic
- 6 mint leaves
- ½ teaspoon cumin
- 2 tablespoons flour
- 2 eggs
- ¼ teaspoon baking soda
- ½ teaspoon salt
- pinch of pepper
- 1 teaspoon lemon juice
- 1 cup plain organic Greek yogurt
- 1 cucumber, grated
- 4 pitas
- 1 tomato
- 4 lettuce leaves
Instructions for Edamame Falafel Lunchbox
- Pull your edamame out of the freezer to defrost. Preheat your oven to 450 degrees. Line a baking sheet with parchment or a silicone mat.
- In a food processor, combine the edamame, garlic, mint, cumin, flour, eggs, baking soda, salt, pepper, and lemon juice. Blend it up!
- Roll your falafel into small balls, a bit larger than super bouncy ball size. Or you can use a small scoop or melon baller to keep the size consistent. Place falafel on the prepped baking sheet and bake for 8 minutes, turning half way through.
- While the falafel bakes, let’s make a quick yogurt sauce. Grate up your cucumber and remove any excess moisture by squeezing between paper towels. In a bowl, combine the yogurt and grated cucumber. Season with salt and pepper.
- Grab a pita and we’ll start to build. Line the pita with lettuce, add a few tomato slices, smother with yogurt sauce, and top with a few falafels.
- Complete your lunchbox with anything you please: figs, hummus, radishes, chocolate, carrot shreds, grapes, boiled egg, kiwi - whatever you love!
Notes:
These babies can be frozen and reheated for a quick protein-packed snack!
Share This Recipe