We tend to have at least one meat-free day a week. It isn’t necessarily ‘planned’, as such, it just tends to work out that way when we are deciding what our dinners will be for the week. Be it tofu, or perhaps beans, the choices seem to be relatively endless.
One vegetarian product that I always make sure we have in the freezer is edamame. For not only are they great as a snack, or tossed through a salad, but I love using them as ‘base’ in recipes that call for beans. On this particular occasion (which in the interests of full disclosure, was a month or so ago now) edamame starred alongside chickpeas to create some tasty felafels.
And not only were they tasty, they were oven-baked – meaning that they were a healthy version too.
Simply – edamame (defrosted and podded), combined with chickpeas, pistachios, lemon zest and juice, garlic and some spices. Shaped into balls and baked for 30 minutes or so – or until golden brown and lightly crispy.
We served the felafels with wholemeal pita pockets and salad, with a good amount of natural yogurt and hummus on the side- resulting in a rather tasty vegetarian dinner.
You can find the recipe I used here.
What about you? What is your favourite vegetarian meal?
2 thoughts on “Oven-baked edamame felafels”
Those edamame felafels look fantastic Lisa. I really like the taste of edamame.
Thanks Gary! I am addicted 🙂