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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.
  2. View the recipe instructions at The Gourmet RD

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