Edamame Falafel Lunchbox

Whether you're headed out on a picnic, to school, to work, or just want to eat out of a cute bento box at home . . . these guys are for you! For more soy-centric recipes, head over to the Soy Connection!

Serves 4 (makes 20 falafel)

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Ingredients:

16 ounces frozen edamame, thawed

3 cloves garlic

6 mint leaves

½ teaspoon cumin

2 tablespoons flour

2 eggs

¼ teaspoon baking soda

½ teaspoon salt

pinch of pepper

1 teaspoon lemon juice

1 cup plain organic Greek yogurt

1 cucumber, grated

4 pitas

1 tomato

4 lettuce leaves

DIRECTIONS:

1. Pull your edamame out of the freezer to defrost. Preheat your oven to 450 degrees. Line a baking sheet with parchment or a silicone mat.

2. In a food processor, combine the edamame, garlic, mint, cumin, flour, eggs, baking soda, salt, pepper, and lemon juice. Blend it up!

3. Roll your falafel into small balls, a bit larger than super bouncy ball size. Or you can use a small scoop or melon baller to keep the size consistent. Place falafel on the prepped baking sheet and bake for 8 minutes, turning half way through.

4. While the falafel bakes, let’s make a quick yogurt sauce. Grate up your cucumber and remove any excess moisture by squeezing between paper towels. In a bowl, combine the yogurt and grated cucumber. Season with salt and pepper.

5. Grab a pita and we’ll start to build. Line the pita with lettuce, add a few tomato slices, smother with yogurt sauce, and top with a few falafels.

6. Complete your lunchbox with anything you please: figs, hummus, radishes, chocolate, carrot shreds, grapes, boiled egg, kiwi - whatever you love!

Note: These babies can be frozen and reheated for a quick snack!

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