Truffle Edamame Falafel
Prepare truffle edamame falafel using blended edamame, chickpeas, and truffle oil, then bake until golden.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Edamame (shelled and cooked) | 500 | Grams |
| Chickpeas (canned, drained and rinsed) | 400 | Grams |
| Onion (small, finely chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Coriander (fresh, chopped) | 1 | Bunch |
| Parsley (fresh, chopped) | 1 | Bunch |
| Cumin (ground) | 2 | Tsp |
| Coriander (ground) | 1 | Tsp |
| Baking Powder | 1 | Tsp |
| Flour (all-purpose) | 50 | Grams |
| Truffle Oil | 2 | Tbsp |
| Salt | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Preheat the oven to 200 degrees Celsius and line a baking sheet with parchment paper.
- In a food processor, combine edamame, chickpeas, onion, garlic, fresh coriander, and parsley. Pulse until the mixture is coarse.
- Add ground cumin, ground coriander, baking powder, flour, truffle oil, salt, and black pepper to the mixture. Pulse until well combined.
- Shape the mixture into small balls, about the size of a golf ball, and place them on the prepared baking sheet.
- Bake in the preheated oven for 25-30 minutes, turning halfway through, until golden brown and firm.
- Remove from the oven and let cool slightly before serving.
Prep
- Cook and shell edamame if using fresh or frozen.
- Drain and rinse canned chickpeas.
Kitchen equipment
Food ProcessorParchment Paper