Edamame Peanut Falafel with Peanut Yogurt Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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. âBarbara Martin, Tuscaloosa, Alabama 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:
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).
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