Ingredients:
- 75g (1/2 cup) frozen shelled edamame
- 40g (1/4 cup) pistachios
- 400g can chickpeas, rinsed, drained
- 1 garlic clove, peeled
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 lemon, rind finely grated, juiced
- 1/2 cup fresh mint leaves
- 1 small red onion, thinly sliced
- Wholemeal pita bread, to serve
- Hummus, to serve
- Natural yoghurt, to serve
- Salad leaves, to serve
- Sliced tomato, to serve
Directions:
- Preheat oven to 425. Grease and line a baking tray. Place the edamame in a heatproof bowl. Pour over enough boiling water to cover and set aside for 5 minutes. Drain.
- Place edamame, pistachios, chickpeas, garlic, coriander, cumin, lemon rind, mint and half the onion in a food processor. Season. Process until coarsely chopped. Add 1 tbs lemon juice and process until the mixture just starts to come together. Add another 1 tbs lemon juice, if needed, then a little water if it needs more liquid to come together.
- Roll heaped tablespoonfuls of the mixture into balls and place on the prepared tray. Spray liberally with oil. Bake for 10 minutes. Spray again with oil and bake for a further 15-20 minutes or until golden and lightly crisp on the outside.
- Serve the felafels with pita, hummus, yoghurt, salad leaves, tomato and remaining onion.