Edamame Falafel Tacos

Servings 8
Author Jessica Ivey, RDN


  • 2 1/2 cups frozen shelled edamame
  • 1 (15-oz.) can unsalted chickpeas, drained and rinsed
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup all-purpose flour
  • 1 tablespoon canola oil
  • 1/2 cup nonfat plain Greek yogurt
  • 1 1/2 teaspoons fresh lemon juice
  • 1/8 teaspoon garlic powder
  • 8 whole-wheat tortillas
  • 1/2 cup quartered grape tomatoes
  • 1/2 cup chopped cucumber


  1. Cook edamame according to package directions; drain and rinse with cold water to cool.

  2. 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.

  3. Use a 1 1/2-tablespoon scoop to portion out mixture (heaping scoops), and shape into patties (you should get 16 patties).

  4. Heat oil in a nonstick skillet over medium heat. Add patties, and cook 2 to 3 minutes per side or until golden brown.

  5. Stir together Greek yogurt, lemon juice, and 1/8 teaspoon garlic powder in a small bowl.

  6. Fill tortillas with two falafel patties each, tomato, cucumber, and yogurt sauce.

Recipe Notes

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.