I love falafel. The taste, the way it looks, how I can stuff it in a pita, eat it in a salad or just devour it just as is.
A while bag I picked up a bag of shelled edamame, thinking it would be so much easier to eat without its little shell house, but I hated it. I love the work involved with edamame, the almost relaxation that comes from popping out a soy bean and so my edamame falafel was born!
This beautiful green falafel is really easy to make and can easily be made gluten free. Its incredibly delicious and filling. I love this falafel, but my favourite thing right now is this kale slaw. I’m incredibly obsessed with and finished the entire bowl of it in a day. Its so fresh and crunchy. It just tastes like more.
EDAMAME FALAFEL WITH KALE SLAW – 12 falafel ( makes 6 pita wraps)
- 1 1/2 cup shelled edamame (defrosted in warm water)
- 1 small onion, chopped
- 4 cloves garlic
- 1 tsp cumin
- 1/2 tsp cayenne pepper (optional)
- 1/2 cup chopped coriander
- Salt and pepper to taste
- 1 cup chopped, spinach
- 3 heaped tbsp flour
- oil for frying
In a large bowl add edamame, onion, garlic, cumin coriander and cayenne. With a hand blender start blending the soy beans, until you have a chunky consistency that is smoothish.
Season with salt and pepper, taste the mixture. Fold in the spinach, coriander and flour. If its a little to wet, add another tbsp flour.
Form 12 small discs.
In a large skillet heat some oil. Fry on both sides until golden brown.
- 1 carrot, grated
- 1 small bunch kale, washed, stems remove and chopped
- 2 cabbage leaves, washed and chopped
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 clove garlic minced
- 1 tbsp liquid sweetener
- a grind of black pepper
In a large bowl combine, carrot,kale, cabbage, mayonnaise, vinegar, sweetener and black pepper, Toss.
- 6 small pita wraps
- shredded lettuce, tomatoes, cucumber
- Kale slaw
Smear half of your pita wrap with hummus, and place a dollop of kale slaw on the other half.
Add lettuce, tomatoes, cucumber and falafel. Fold and enjoy.