Edamame? Falafel? Really?
Yes. Edamame is indeed what you call those fuzzy green, lightly salted baby soybeans you order as an appetizer at Japanese restaurants. Falafel are those savory morsels of greasy, crunchy, chickpea goodness that you get from your local middle eastern lunch spot. And yes, these two things have nothing in common other than the combination of the two is the best thing since Falafel v.1.0.
(Photo by: Kevin H on Flickr)
instead of a food processor, but I think I went a little bit too far! I should have left coarser pieces for texture, and removed as much water as I could to avoid the mix from becoming too soggy. It still turned out great, though.
Yizhuo brought me fresh garlic from her parent’s farm! It was so strong that just one clove went a long
baked falafel the last time I made them, but it came out way too dry, so I concluded that the only way to make falafel right is to give in to deep-frying. Because this is my first time deep-frying (really), I took a baby step – I filled up my smallest pot with just enough oil to come up halfway on the falafel balls.
By Chef Yasue Siewert of Food Couture
1½ cup frozen shelled edamame, defrosted
1 small size onion, chopped
1 clove garlic, chopped
1 tsp ground cumin
4 tbsp flour
½ tsp kosher salt
Pinch of black pepper
Vegetable (canola) oil for frying
2 tbsp plain yogurt (Greek yogurt recommended)
Pinch of kosher salt
Pinch of black pepper
½ Persian cucumber (or 2 inches of seedless cucumber), chopped
- In a food processor, pulse edamame until coarsely grounded. Add onion and garlic and process until the mixture is finely ground.
- Transfer the mixture into a bowl, add cumin, flour, salt, and black pepper and mix together well by hand.
- Roll falafel dough into 1-inch balls.
- In a medium saucepan (or deep fryer), heat 1-inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Drain on a paper towel.
- To prepare the yogurt sauce, mix all ingredients together in a small bowl and chill until ready to use.
- Serve warm with yogurt dipping sauce or as a falafel
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Makes about 20-25 falafel balls
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Food Couture: Edamame Falafel