EDAMAME FALAFEL
Chef Tim Morton, Mercantile and Mash
Ingredients
- 2 pounds edamame, shelled
- 3 tablespoons tahini
- 3 tablespoons ginger, minced
- 1 cup sesame seeds, toasted
- 1 teaspoon cayenne pepper
- 1 ounce cilantro – chopped
- 1 tablespoon sesame oil
- 1 tablespoon cumin, toasted
- 2 lemons – zest and juice
- 2 eggs
- 2 tablespoons salt
- 1 teaspoon ground black pepper
- ½ cup sour cream
Instructions
In a large bowl, mix all ingredients together until well combined. In small batches, puree in food processer until smooth. Using a 1-ounce scoop, roll each portion in seasoned flour and fry at 350 degrees until golden brown.
Serve with toasted pita bread, ginger, tzatziki, shredded lettuce and tomato relish.
