Edamame Falafel Lunchbox


Servings: 4 

Prep Time: 20 minutes

Cook Time: 10 minutes

 

Ingredients for Falafel:

  • 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

Ingredients for Yogurt Sauce:

  • 1 cup plain organic Greek yogurt 
  • 1 cucumber, grated

Ingredients for Serving:

  • 4 pitas 
  • 1 tomato 
  • 4 lettuce leaves

      Procedure:

      1. 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.
      2. In a food processor, combine the edamame, garlic, mint, cumin, flour, eggs, baking soda, salt, pepper, and lemon juice. Blend it up!
      3. 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.
      4. For the 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.
      5. 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.
      6. Complete your lunchbox with anything you please: figs, hummus, radishes, chocolate, carrot shreds, grapes, boiled egg, kiwi - whatever you love!

      * These can be frozen and reheated for a quick snack! 

       

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