Name: Verdant Falafel with Creamy Tahini Sauce
Total time: 40 min
Ingredients: 2½ cups frozen edamame (soybeans); 1 can 15 ounces chickpeas (garbanzo beans), drained, rinsed; 1 medium onion (chopped); 3 cloves garlic; 1 cup coarsely chopped flat-leaf parsley; ½ cup coarsely chopped mint; 1 cup coarsely chopped cilantro; ½ cup plain all-purpose flour; 1 tsp fine salt; 2 tsp ground cumin; 1 tsp Moroccan spice mix; Extra virgin olive oil cooking spray; Grilled pita breads (extra herbs, and lemon wedges, to serve); ½ cup plain Greek yogurt; 1½ tbsp tahini; 1 clove garlic (crushed); 2 tsp lemon juice

Place frozen edamame in a bowl and pour boiling water over them.
Let them stand for 1 minute, then drain and cool them under cold running water.
Process 2 cups of edamame, chickpeas, onion, garlic, herbs, flour, salt, and spices until finely chopped.
Shape heaped tablespoons of the mixture into approximately 26 oval falafel.
Place them on a tray lined with plastic wrap and refrigerate for 1 hour to firm up.
To make the Tahini Sauce, whisk the yogurt, tahini, garlic, and lemon juice in a small bowl until smooth.
Season it to taste.
Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
Spray the falafel generously with oil.
Carefully pull out the air fryer pan and basket and place half the falafel in the basket.
Slide the pan and basket back into the appliance.
Keep the temperature set at 350°F and set the timer for 12 minutes.
Cook, turning the falafel halfway through the cooking time, until they are golden.
Transfer the cooked falafel to a tray and cover them to keep warm.
Repeat the cooking process with the remaining falafel.
Fill grilled pita breads with falafel, remaining edamame, and extra herbs.
Drizzle the falafel with Tahini Sauce and serve with lemon wedges.

Verdant Falafel with Creamy Tahini Sauce

Ingredients

Falafel:

Tahini Sauce:

Instructions

Notes / Tips / Wine Advice:

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