- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Makes: Serves 4 (about 20 falafel)
Edamame Falafel Lunchbox
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!