Spiced Edamame Falafel Wraps with Papaya Chutney

We’ve swapped out chickpeas for edamame in this twist on typical falafel. Served with a homemade sweet and sour papaya chutney and creamy yogurt, this is a full meal in a wrap. For a kick of heat, try a quick spicy tahini sauce instead of yogurt – simply whiz up tahini paste, water, lemon zest and juice, and a red chile in a food processor and you’ve got another element to add to these wraps!
Author:
Publish date:
Social count:
137
Spiced Edamame Falafel Wraps with Papaya Chutney image

Looking for more vegetarian recipes? Click here.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 1 tbsp ground flaxseeds
  • 1 tbsp grape seed oil, 
divided
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp each ground cumin, coriander and turmeric (TRY: Simply Organic Ground Turmeric Root)
  • 4 cups edamame, shelled and cooked
  • 1/3 cup fresh flat-leaf parsley, finely chopped
  • 1/2 tsp sea salt
  • 2 large beets, grated
  • 2 large carrots, grated'
  • 1/2 cup plain coconut or regular yogurt
  • 8 6-inch whole-grain pitas (TIP: For a lower-carb meal, substitute 8 large collard green leaves for the pitas.)

Papaya Chutney

  • 1 tsp grape seed oil
  • 3 cloves garlic, minced
  • 1 jalapeño chile pepper, seeded and minced
  • 1 tsp ground coriander
  • 1 small papaya, cut into ¼-inch cubes (about 3 cups)
  • Juice and zest of 1 lime
  • 1 tbsp apple cider vinegar
  • 1 tbsp peeled and minced fresh ginger
  • 1 tbsp pure maple syrup
  • 1/8 tsp sea salt

Preparation

  1. Prepare chutney: In a medium saucepan on medium, heat 1 tsp oil. Add 3 cloves garlic, jalapeño and coriander and sauté until fragrant, about 1 minute. Add remaining chutney ingredients except for the salt, and stir. Bring to boil, reduce heat and simmer for 20 minutes, stirring occasionally. When the chutney has reduced by one-third and has thickened, remove from heat and stir in 1/8 tsp salt. Chutney can be served warm, at room temperature or chilled.
  2. Meanwhile, in a small bowl, combine flaxseeds and 2 tbsp water. Set aside for at least 10 minutes.
  3. In a small skillet on medium, heat 1 tsp oil. Add onions and sauté until translucent, about 4 minutes. Add 2 cloves garlic, cumin, coriander and turmeric and sauté until fragrant, about 1 minute. Set aside.
  4. To a food processor, add edamame, parsley and 1/2 tsp salt and process until thoroughly combined but only to a coarse, mealy texture. To a large bowl, add edamame mixture along with onion-spice mixture and flaxseeds. Using your hands, thoroughly combine. Using a 1-tbsp measure, form mixture into small balls and arrange on a large parchment-lined baking sheet, making about 32 balls in total.
  5. In a large skillet on medium, heat 1/2 tsp oil. Add 8 balls. Using your spatula, flatten each ball slightly, cover and cook for about 2 minutes, or until golden brown. Flip, cover and cook for another 2 minutes on the other side. Repeat with remaining oil and balls.
  6. Divide falafels, beet and carrot, yogurt and papaya chutney among pitas.

Nutrition Information

  • Serving Size: 1 wrap
  • Calories: 371
  • Carbohydrate Content: 60 g
  • Fat Content: 10 g
  • Fiber Content: 12 g
  • Protein Content: 16 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 484 mg
  • Sugar Content: 13 g
  • Trans Fat Content: 4 g