Edamame falafel is a delicious twist on a classic and tasty vegan recipe. Using plenty of fresh ingredients, this green falafel is packed with flavor and nutrition!
Skill: Easy | Time: 44 min | Servings: 6
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Edamame Falafel vs. Chickpea Falafel
Edamame falafel is a fun way to innovate the classic falafel, which is made from chickpeas. While chickpeas are delicious, nutritious and make for a tasty vegan falafel, variety is always nice to keep things interesting.
Edamame offers a pretty green color along with plenty of protein, fiber and healthy fats to create a well-rounded main dish! Pairing the edamame with cilantro and lime creates a tasty and refreshing take on traditional falafel which is often made with parsley and lemon.
I find edamame falafel to be firmer in texture with more of a “bite” (chewier texture).
How to Serve Vegan Edamame Falafel
Falafel is best served in either a pita bread wrap or with a side of sliced pita bread. Along with fresh tomato, onion, lettuce and creamy tahini sauce, edamame falafel is a delicious and nutritionally balanced vegan meal.
You can also create a falafel plate or platter! Simply serve the falafel with all your favorite toppings and sides like olives, vegan feta and tabbouleh salad (great way to use up extra cilantro/ herbs)!
I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.
More Vegan Recipes with Plant-based Protein
Edamame Falafel (Baked, Vegan, Gluten Free)
- 2 cup edamame , shelled and cooked
- ½ cup cilantro , large stems removed
- 3 cloves garlic , minced
- ⅓ cup onion , diced
- 2 tablespoon lime juice (juice of about 1 medium lime)
- 2 teaspoon lime zest (zest of about 1 medium lime)
- 3 tablespoon almond flour (ground almonds)
- 2 tablespoon ground flaxseed
- 2 tablespoon chickpea flour
- 2 tablespoon olive oil
- 1 teaspoon baking powder
- 1 teaspoon ground coriander seed
- ½ teaspoon ground cumin seed
- ½ teaspoon salt
- ¼ teaspoon black pepper , ground (or to taste)
- oil (or oil spray)
- tomatoes, red onion, leafy greens, etc. (to serve)
- pita bread (makes 6 wraps)
- Place all falafel ingredients into a food processor and process until well combined. The edamame, onions and cilantro should be well minced and the mixture will be slightly pasty (able to hold together). Don’t over-process to the point where the whole mixture is a paste/ completely smooth texture.
- Carefully remove the mixture from the food processor and form into falafel patties. You can make these any size or shape you like. For baking or pan frying, a circular but flattened shape works best.
- For baking: preheat the oven to 350 °F; prepare a baking tray by covering it with parchment paper or a silicone baking mat; spray the parchment/ mat with an oil spray. Place falafel patties onto the prepared tray and mist the tops with oil spray. Bake for 24 minutes, flipping carefully halfway through (they are very soft and delicate until fully cooked). Remove from the oven and serve.
- For pan-frying: pour a few tablespoons of oil into a large pan and bring to medium heat. Place falafel patties into the heated oil and pan-fry for 4-5 minutes or until the bottoms are golden brown. Flip carefully (the falafel is soft and delicate while cooking) and cook the other side for 4-5 minutes or until golden brown. Remove from the pan and serve.
- Mix all ingredients together in a bowl, container or jar. Whisk or shake until all ingredients are well mixed.
- Serve the baked edamame falafel in pita bread wraps. Recipe makes 18 falafel pieces (3 per pita bread = 6 wraps total). Fill the pita bread with tahini sauce and chopped fresh vegetables of your choice - red onion, tomatoes and lettuce work well!