Toasted Coriander Edamame Falafel with Preserved Lemon Yogurt
INGREDIENTS
8 oz shelled edamame
1/2 tsp coriander seeds
1 tbs flour
10 mint leaves
10 cilantro leaves
1 egg
1 clove garlic
1/2 tsp salt
1/8 tsp black pepper
4 tbs olive oil
PRESERVED LEMON YOGURT
6 oz greek yogurt
1 1/2 tbs preserved lemon, minced
DIRECTIONS
I. bring a medium pot of water to a boil. blanch edamame for two minutes then drain
II. in a skillet toast coriander seeds until fragrant. blend in a spice grinder into a powder
III. place edamame, flour, herbs, egg, garlic, salt, pepper, and coriander powder into a food processor and blend until combined
IV. heat a skillet with olive oil and scoop falafel batter into ten balls. flatten them slightly and cook until golden brown on both sides
V. to make the yogurt, stir the preserved lemon into the yogurt
VI. serve falafel hot alongside the yogurt
note: uncooked falafel batter freezes very well. place uncooked falafel balls onto a lined sheet pan and freeze completely, then transfer to a jar or freezer bag. store for up to six months.
“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
