Nathan and I love eating falafel at our local Mediterranean restaurant… it’s one of the few times he will voluntarily split a vegetarian dish with me! When planning our meals for the week, I generally plan at least one to two meatless dinners as a way to incorporate more good-for-you plant-based proteins and reduce our grocery bill. Eating more beans, lentils, soy products, nuts and seeds and a little less meat has helped us explore new foods (hello, crispy tofu, where have you been all my life?) and flavors (chana masala, anyone?).
For these falafel I wanted to incorporate edamame, honestly because I had some in the freezer and they’re delicious. Edamame is a quality protein source, providing 9 grams of protein per half-cup cooked serving, and it’s also a good source of Vitamin A, calcium, and iron.
I also included some fresh cilantro. I love cooking with fresh or dried herbs and spices because you get a big punch of fresh flavor without adding too much salt. Once the falafel mixture is blended and forms a ball, use a scoop to portion it into about 2-tablespoon balls, and shape into patties. You should get 16 patties, or 8 servings. One great thing about these patties is that they freeze great, so save the extras for fast future meals.
Simply cook the patties in a nonstick skillet until crisp and brown on each side. I served them up in whole wheat tortillas, topped with chopped cucumber, tomatoes, and a lemon yogurt sauce.
Give these falafel tacos a try for your next meatless meal and let me know what you think!
Cook edamame according to package directions; drain and rinse with cold water to cool.
Combine edamame, chickpeas, cilantro, cumin, coriander, 1/4 teaspoon garlic powder, and the salt in a food processor; cover and pulse until blended. Sprinkle in baking powder and flour, and pulse until mixture forms a ball. Wrap mixture in plastic wrap, and refrigerate at least 1 hour.
Use a 1 1/2-tablespoon scoop to portion out mixture (heaping scoops), and shape into patties (you should get 16 patties).
Heat oil in a nonstick skillet over medium heat. Add patties, and cook 2 to 3 minutes per side or until golden brown.
Stir together Greek yogurt, lemon juice, and 1/8 teaspoon garlic powder in a small bowl.
Fill tortillas with two falafel patties each, tomato, cucumber, and yogurt sauce.
To freeze uncooked patties, wrap individually in plastic wrap, and freeze in a zip-top plastic freezer bag up to 3 months. Let thaw in the refrigerator, and cook as described above.
These tacos also pack really well for a school or work lunch. I packed the patties and toppings in a container with the tortilla separate to assemble just before eating.