Light Edamame Falafels

• 1 cup frozen shelled edamame, thawed or partially thawed
• 1 cup canned garbanzo beans, rinsed and drained
• 1/3 cup chopped green onions (white and part green)
• 1 teaspoon Mrs. Dash Garlic & Herb Seasoning (1 teaspoon minced garlic can be substituted)
• 2 tablespoons fat free sour cream
• 2 tablespoons tahini or natural-style creamy peanut butter
• 1/3 cup fresh, finely chopped flat-leaf parsley
• 2 tablespoons fresh, finely chopped cilantro leaves (1 tablespoon dried cilantro can be substituted)
• 1/8 teaspoon ground hot chili pepper (optional)
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• Olive oil cooking spray

1. 1.In a food processor, combine edamame, garbanzo beans, green onions, and Mrs. Dash Garlic & Herb Seasoning by pulsing to form a coarse paste.
2. Add the remaining ingredients (sour cream, tahini, parsley, cilantro, chili pepper if desired, and cumin) and pulse to blend.
3. Use a tablespoon measure to shape the mixture into balls, then flatten them into patties about 11/2 inches wide.
4. Heat a large nonstick skillet over medium-high heat. Coat the bottom of the skillet with a tablespoon of olive oil. Add all of the patties to the pan and coat the tops with olive oil cooking spray. When the bottoms are toasty brown, flip the patties to brown the other side. My favorite way to serve the falafels is in mini whole wheat pita pockets with lettuce and hummus as a topping.

garbanzo beans, green onions, garlic, sour cream, tahini, flatleaf parsley, cilantro, ground hot chili pepper, ground cumin, olive oil, olive oil cooking spray

Taken from www.epicurious.com/recipes/member/views/light-edamame-falafels-50006425 (may not work)