Edamame Falafel with Creamy Tahini Sauce

Ingredients

Edamame (shelled)

2 cups

Garlic

3 cloves, minced

Fresh parsley

1/2 cup, chopped

Cumin

1 teaspoon

Coriander

1 teaspoon

Lemon juice

2 tablespoons

All-purpose flour

1/4 cup

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Olive oil

3 tablespoons (for frying)

Tahini

1/3 cup

Water

2-4 tablespoons (adjust for desired consistency)

Instructions

1. In a food processor, combine the shelled edamame, minced garlic, chopped parsley, cumin, coriander, lemon juice, flour, salt, and pepper. Process until the mixture is smooth but with a little texture.
2. Form the mixture into small patties, approximately 1.5 inches in diameter. Place them on a plate and refrigerate for about 30 minutes to help them firm up.
3. In a large skillet, heat the olive oil over medium heat. Once hot, gently add the falafel patties in batches, ensuring not to overcrowd the pan. Cook until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
4. While the falafel are cooking, prepare the tahini sauce. In a small bowl, whisk together the tahini, water, minced garlic, and lemon juice until smooth and creamy. Adjust the water to achieve your desired consistency.
5. Serve the warm falafel with the creamy tahini sauce drizzled on top or on the side for dipping.