Made with edamame instead of chickpeas, these nutrient-packed falafel sandwiches are a delicious twist on a classic dish.
I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time
I love a good falafel sandwich. Originating in the Middle East, falafel is a dish that’s now popular around the entire world. There’s just something so satisfying about those crispy, fried chickpea balls when they’re stuffed into pita bread along with lots of fresh vegetables and a creamy sauce. It’s a hearty vegetarian dish and is perfect for lunch, dinner or even a late night snack. In fact, I have plenty of memories of late-night runs to the falafel food carts when I lived in New York City!
When I received a shipment of Sabra Spreads (along with an adorable sandwich container) in the mail for the latest Recipe Redux contest, I immediately thought that these products would taste great on a falafel sandwich. Falafel is usually topped with a sauce made with tahini (sesame paste) but that’s not an ingredient that I regularly keep in my fridge. These spreads are much more convenient! I sometimes use hummus on my sandwiches as a healthier substitute for mayonnaise. These new spreads have all of the flavor and nutritional benefits of hummus in the convenience of a squeeze bottle that you can just squirt onto your sandwich! With 75% less fat than mayonnaise, this is a spread you can feel good about when you’re making your lunch!
I sampled all three delicious varieties (Garlic Herb, Honey Mustard, and Sea Salt and Cracked Pepper) and was delighted by how flavorful they were. Plus, I love that the ingredient list is relatively short with only wholesome, fresh ingredients. In addition, all of the spreads are gluten free, vegan, non GMO and kosher.
When I tasted the Garlic Herb Sabra Spreads, I was inspired to create a new sandwich- a twist on the classic falafel. Instead of chickpeas, I decided to make these falafel with edamame. Edamame are young soybeans and I love to snack on them. You can buy edamame shelled or in the pod. They’re delicious served in their pods topped with a light sprinkling of sea salt. Or you can add shelled edamame to stir fries, salads and noodle dishes.
Edamame are nutritional superstars! They’re one of a few plant-based foods that is a complete protein, meaning they contain all of the essential amino acids. They’re also packed with protein and fiber. One cup of edamame contains a whopping 17 grams of protein! They’re also rich in several essential vitamins and minerals including folate, vitamin K and manganese.
To make the falafel, I pureed shelled edamame in a food processor along with fresh herbs and dried spices. I added a little bit of flour and baking powder to help the falafel hold together. It also keeps them light and fluffy on the inside.
Instead of deep frying them, I baked my falafel to make them healthier. The key to getting them crispy in the oven is to brush them with olive oil and to cook them at high heat in the upper part of your oven. Flip them halfway through cooking to brown them on both sides. And for an even crispier crust, place them under the broiler for a few minutes right at the end.
I tucked my edamame falafel into some warm pita and topped them with the Garlic Herb Sabra Spreads. A blend of garlic, basil, chives and oregano, it’s a zesty spread that perfectly complemented the falafel and kicked up the flavor of these sandwiches. You can squirt the spread directly onto the sandwich or thin it out with a little water if you prefer to drizzle it on. I also stuffed the pita with fresh baby spinach, tomatoes, cucumber, and a sprinkling of creamy, tangy goat cheese.
Made with edamame instead of chickpeas, these nutrient-packed falafel sandwiches are a delicious twist on a classic!Click To Tweet
- 2 cloves garlic
- 2 scallions
- ½ cup fresh parsley
- 1 pound frozen, shelled edamame (about 3 cups), defrosted
- 1 teaspoon cumin
- 1 teaspoon coriander
- 3 tablespoons flour
- ¼ teaspoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 6 whole grain pitas
- ¾ cup Sabra Spreads- Garlic Herb
- 2 ounces crumbled goat cheese
- Optional toppings: baby spinach or mixed greens, sliced tomatoes, cucumbers
Preheat oven to 400°F.
Place the garlic, scallions and parsley in the bowl of a food processor and pulse until finely chopped. Add the edamame, cumin, coriander, flour, baking powder, salt, and lemon juice. Puree until the mixture is almost completely smooth.
Grease a baking sheet with 1 tablespoon oil. Using a medium (1.5 tablespoon) cookie scoop, scoop out balls of the edamame mixture and compact them with your hands. Place them on the prepared pan and brush the tops with the remaining 1 tablespoon oil.
Bake the falafel in the upper part of the oven for 15 minutes, then flip and cook another 10-12 minutes until done. If desired, place the falafel under the broiler for 2-3 minutes at the end to brown the tops even more.
Cut the pitas in half and stuff each half with two falafel, 1 tablespoon Garlic Herb Sabra Spreads and some goat cheese. Add desired toppings like baby spinach, mixed greens, tomatoes, and cucumber.
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Check out the links below to see how my fellow Reduxers are using Sabra Spreads!