Chickpea and Edamame Balls

Spiced Edamame Balls Recipe

Spiced Edamame Balls (75% Edamame, 25% Chickpeas)

Yield: 18-20 balls

Prep Time: 25 minutes

Cook Time: 15-18 minutes

High-protein, pollotarian, gluten-free, and dairy-free spiced edamame balls with curry and fenugreek, made with 75% edamame for maximum protein, perfect for meal prep and air frying.

Dietary Notes: Gluten-free, Dairy-free, Pollotarian, High-protein, Low-fat

Ingredients

  • 1.5 cups cooked shelled edamame
  • 1/2 cup cooked chickpeas (or about 1/3 can, 15 oz, drained and rinsed)
  • 1/2 cup chickpea flour
  • 1/4 cup finely diced onions
  • 1/4 cup finely diced bell peppers
  • 2-3 egg whites (start with 2, add third if needed)
  • 2 tsp extra hot curry powder
  • 1 tsp ground fenugreek
  • 1 tsp granulated garlic
  • 1/2 tsp ginger powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Optional: 1 tbsp lime juice for brightness

Instructions

Prep (can do 1-2 days ahead):

  1. If using frozen edamame, cook according to package directions, drain well, and let cool completely
  2. If using canned chickpeas, drain and rinse them well, then pat dry with paper towels
  3. In a large bowl, combine the edamame and chickpeas
  4. Mash together with a fork or potato masher until mostly smooth but with some texture remaining (not a complete puree) - the mixture will be bright green with nice texture
  5. Add the finely diced onions and bell peppers to the mashed mixture
  6. Add 2 egg whites and mix well to combine
  7. Stir in curry powder, ground fenugreek, garlic, ginger powder, salt, and pepper
  8. Add chickpea flour gradually, mixing until the mixture holds together well
  9. Check consistency - if mixture seems too loose, add the third egg white
  10. Let the mixture rest for 10 minutes (this is important - helps the flour absorb moisture and improves binding)
  11. Form into balls about 1.5 inches in diameter (slightly smaller than a golf ball)
  12. Place on a parchment-lined tray
  13. Cover and refrigerate until ready to cook (chilling helps them firm up)

Air Frying:

  1. Preheat air fryer to 375°F
  2. Lightly spray the edamame balls with olive oil
  3. Place in air fryer basket in a single layer, leaving space between them
  4. Cook for 15-18 minutes, shaking the basket or rotating the balls halfway through at 8-9 minutes
  5. They're done when golden brown (with green undertones) and firm to the touch

Tips

  • Critical: Let the mixture rest for the full 10 minutes before forming - this helps with binding
  • The high edamame ratio makes these extra protein-rich and gives them a beautiful green color
  • Edamame are softer than chickpeas, so handle gently when forming balls
  • If mixture feels too wet after resting, add chickpea flour 1 tablespoon at a time
  • If too dry and crumbly, add the third egg white or a splash of water
  • These are more delicate than traditional falafel, so be gentle when flipping
  • The bright green color looks amazing!
  • These can be made spicier by adding crushed red pepper
  • Serve with guacamole, salsa, or a cucumber-lime sauce
  • Even higher in protein than the 50/50 version!
  • These freeze well after cooking - reheat in air fryer at 350°F for 5-7 minutes

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