Edamame Falafel Sandwiches Food

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EDAMAME FALAFEL SANDWICHES



Edamame Falafel Sandwiches image

Made with nutrient-packed edamame instead of chickpeas, these Edamame Falafel Sandwiches are a delicious twist on a classic dish.

Provided by Dr. Sonali Ruder

Categories     Sandwich

Time 45m

Number Of Ingredients 19

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)

Steps:

  • 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.

Nutrition Facts : Calories 348 kcal, Carbohydrate 44 g, Protein 17 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 2 mg, Sodium 666 mg, Fiber 9 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving

TOFU EDAMAME FALAFEL, TOFU TAHINI



Tofu Edamame Falafel, Tofu Tahini image

Provided by Food Network

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 34

1 teaspoon toasted coriander seeds
1 teaspoon toasted cumin seeds
2 cloves garlic
One 14-ounce block super-firm tofu, pressed and drained, cut into 1-inch cubes
2 cups frozen shelled edamame, thawed
1 cup roughly chopped yellow onion
1/2 cup packed fresh parsley leaves
1/4 cup packed fresh cilantro leaves
1/4 cup all-purpose flour
1 tablespoon soy sauce
Salt and freshly ground black pepper
Vegetable oil
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon extra-virgin olive oil
2 cups baby arugula
2 cups romaine lettuce, chiffonade
Tofu Tahini, recipe follows
Pickled Shallots, recipe follows
Toasted sesame seeds, for garnish
1 cup roasted sesame seeds
1/2 cup non-fat Greek yogurt
1/4 cup lemon juice, strained
1/2 cup soy milk
Zest of 1 lemon
One 14-ounce block soft tofu, such as House Foods
Salt and freshly ground black pepper
1 cup rice vinegar
1/2 cup sugar
1 tablespoon yellow mustard seeds
1 dried red chile, crushed
1 star anise
Pinch salt
1 cup shallots, sliced thinly and separated into rings

Steps:

  • Place the coriander seeds, cumin seeds and garlic into the bowl of a food processor. Blend on high speed until the spices and garlic are finely ground.
  • Add in the tofu, edamame, onions, parsley, cilantro, flour and soy sauce. Season generously with salt and pepper. Process until the mixture forms a rough paste.
  • Heat several inches of vegetable oil in a deep, wide pot to 375 degrees F.
  • Roll the falafel into 2-inch balls. Fry the balls in small batches until golden brown and crispy, 3 to 4 minutes. Drain on paper towels and lightly season with salt.
  • In a small bowl, whisk together the rice vinegar, honey and olive oil and season with salt and pepper. Toss with the arugula and romaine lettuce. Season lightly with more salt and pepper.
  • To serve, divide the salad greens among four plates. Divide the falafel among the plates, placing on top of the salad. Spoon the Tofu Tahini over the falafel. Garnish with some Pickled Shallots and sesame seeds. Serve immediately.
  • Serving Ideas: In a pita bread as a sandwich. On toothpicks as an hors d'oeuvre/appetizer.
  • Combine the sesame seeds, yogurt, lemon juice, soy milk, lemon zest and tofu in a blender and process until smooth. Season with salt and pepper and add water if necessary for consistency. Keep refrigerated until needed. Can be served warm or cold.
  • In a small pot, combine the rice vinegar, 1 cup water, sugar, mustard seeds, chile, star anise and salt. Bring to a boil over high heat, and then remove from the heat.
  • Place the shallots in a deep bowl set over another bowl of ice. Pour the hot brine over the shallots and submerge the shallots, gently stirring with a spoon. Place a paper towel over the shallots to completely submerge them. Allow to cool to room temperature. Keep refrigerated in the brine until needed.

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