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Edamame Peanut Falafel with Peanut Yogurt Sauce Recipe

Originally given to me by a friend associated with the Southern Peanut Growers, this meatless entree makes a tasty change of pace. The golden get a nice crunch from the peanuts and the spicy flavor complements the tangy yogurt dressing. —Barbara Martin, Tuscaloosa, Alabama

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Edamame Peanut Falafel with Peanut Yogurt Sauce Recipe

Prep: 20 min. Cook: 5 min./batch

Yield: 12 Servings

20 5 25

Ingredients

1 cup (8 ounces) plain yogurt
1/4 cup chopped dry roasted peanuts
2 teaspoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
FALAFEL:
2-1/2 cups frozen shelled edamame, thawed
1-1/2 cups dry roasted peanuts
1/2 cup minced fresh cilantro
2 eggs, lightly beaten
3 tablespoons chopped seeded jalapeno pepper
4 garlic cloves, minced
2 teaspoons baking powder
1 teaspoon salt
Oil for deep-fat frying

Directions

In a small bowl, combine the first six ingredients; chill until serving.
In a food processor, combine the first eight falafel ingredients; process until finely chopped. Using a 1/4 cup measure, shape mixture into patties.
In an electric skillet or deep fryer, heat oil to 375°. Fry patties, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with yogurt sauce. Yield: 1 dozen (1 cup sauce).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 falafel with 4 teaspoons sauce equals 238 calories, 19 g fat (3 g saturated fat), 38 mg cholesterol, 508 mg sodium, 9 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Edamame Peanut Falafel with Peanut Yogurt Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p87