- 11:45 pm -

Kitchen’in: Edamame Falafel with Spicy Coriander Sauce

July 6th, 2013


We haven’t done one of these in a while! Because I’ve been crazy busy these past few months, I found I got into this unhealthy habit of eating out a lot at the beginning of the summer, simply because it was easier to squeeze in a meal on the go than a grocery run. When I realized how unhealthy I felt, I went back to basics, pulled out my recipe binder and put myself to a back-to-the-kitchen challenge. It’s been 3 weeks now and I’ve eaten out twice #success.

That all being said, I’m working on curating a selection of recipes I can call my aces. Basically, easy & tasty meals that can be whipped up despite a hectic schedule. This felafel one definitely falls in that category.

One very important detail to bear in mind: Despite temptation to do so, DON’T USE CANNED CHICKPEAS. Initially I did, not even thinking twice about the move, and the felafel balls completely fell apart once dipped in the frying oil. Turns out, the reason the recipe called for {uncooked} raw soaked chickpeas is that because, in that state they act like a binder. Meaning the balls will keep their shape once frying. Also: make sure to completely thaw the {frozen} edamame. I like to put mine in a bowl in the fridge overnight the day before I plan on using them.

Get the recipe here and watch my “making of” Instajam video clip here. Or follow me @stephaniechic and see it on your smartphone!

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One Comment

  1. Helene wrote:

    yummmmmm love falafel! believe or not, i’ve also made these before (sans the edamame – great addition btdubs!) and was warned about the canned chickpea no-no so thankfully did not experience the dreaded collapse! These look sooooo good. And you feel so accomplished after making them cause they’re a little bit of work! I miss your kitchen’ins :) xox