Ingredients

The following ingredients have 4 Servings
  • 2 cloves garlic
  • 2 scallions
  • ½ cup fresh parsley
  • 1 pound frozen, shelled edamame ((about 3 cups), defrosted)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 3 tablespoons flour
  • ¼ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 6 whole grain pitas
  • 1 ounce crumbled goat cheese
  • Optional toppings: baby spinach or mixed greens, sliced tomatoes, cucumbers
  • 2 tablespoons tahini
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon lemon juice
  • 2 tablespoons warm water
  • 1 teaspoon Sriracha or other hot sauce (optional)

Instruction

  • Preheat oven to 400°F.
  • Place the garlic, scallions and parsley in the bowl of a food processor and pulse until finely chopped. Add the edamame, cumin, coriander, flour, baking powder, salt, and lemon juice. Puree until the mixture is almost completely smooth.
  • Grease a baking sheet with 1 tablespoon oil. Using a medium (1.5 tablespoon) cookie scoop, scoop out balls of the edamame mixture and compact them with your hands. Place them on the prepared pan and brush the tops with the remaining 1 tablespoon oil.
  • Bake the falafel in the upper part of the oven for 15 minutes, then flip and cook another 10-12 minutes until done. If desired, place the falafel under the broiler for 2-3 minutes at the end to brown the tops even more.
  • Meanwhile, make the Tahini Yogurt Sauce by whisking the tahini, yogurt, lemon juice, water, hot sauce together in a bowl. Add a little more water as needed to thin the sauce out. Taste and season with a pinch of salt if needed.
  • Cut the pitas in half and stuff each half with two falafel and some goat cheese. Add desired toppings like baby spinach, mixed greens, tomatoes, and cucumber. Drizzle with Tahini Yogurt Sauce.