Edamame Peanut Falafel with Peanut Yogurt Sauce Recipe

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Edamame Peanut Falafel with Peanut Yogurt Sauce Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 min./batch
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 5 min./batch

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

Nutritional Facts

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

  • 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
  1. In a small bowl, combine the first six ingredients; chill until serving.
  2. In a food processor, combine the first eight falafel ingredients; process until finely chopped. Using a 1/4 cup measure, shape mixture into patties.
  3. 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.
Originally published as Edamame Peanut Falafel with Peanut Yogurt Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p87

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