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This post is in partnership with Chosen Foods.  All views are my own. Edamame, my friends.  I'm not sure why I don't eat this stuff on the daily, but dang.  It has incredible texture, and

Total time

90 minutes


Middle eastern


  • ¼ cup mayonnaise
  • juice of ½ medium lemon
  • 2 cloves garlic (minced)
  • 2 tsp Sriracha
  • 1½ cups shelled edamame
  • ⅔ cup panko breadcrumbs
  • ½ medium white or yellow onion (peeled)
  • 4 cloves garlic (peeled)
  • ½ cup fresh herbs (cilantro, Italian parsley)
  • juice of ½ medium lemon
  • 1 tbsp olive oil ((divided))
  • 1¼ tsp coarse salt
  • ½ tsp ground black pepper
  • ½ tsp each dried oregano leaves and dried dill
  • crushed red pepper flakes


  1. In a small bowl, whisk together aioli ingredients. Place in the refrigerator. Preheat oven to 400 degrees. Coat a baking sheet fitted with a wire rack with cooking spray. Set aside. Place all falafel ingredients in the bowl of a food processor. Process until smooth paste forms. Place in the refrigerator for at least 1 hour. Form mixture into 2-inch balls and line them on the wire rack. Bake 15 minutes, or until outside is slightly crispy. Serve falafel with spicy lemon aioli.
Contains allergens

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