Baked chickpea and edamame felafels

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How to make Baked chickpea and edamame felafels

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:25
  • Total Time : 0:40

Ingredients

  • 75g (1/2 cup) frozen shelled edamame
  • 40g (1/4 cup) pistachios
  • 400g can chickpeas, rinsed, drained
  • 1 garlic clove, peeled
  • 1 teaspoon ground coriander
  • 1 teaspoon 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

Method

  • Step 1 Preheat oven to 220C/200C fan forced. 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.
  • Step 2 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.
  • Step 3 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.
  • Step 4 Serve the felafels with pita, hummus, yoghurt, salad leaves, tomato and remaining onion.

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