Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Oct 28, 2009
Regular falafels, made of either chickpeas or broad/fava beans can sometimes be a little dry for me, not to mention calorie-laden since they're deep fried most of the time. That's why I experimented with a light-as-air mixture of peas and edamame, threw in some classic Indian spices, and shallow-fried them. Crispy on the outside, creamy on the inside with a refreshing balance of mint and fenugreek... plus, whenever I make 'em, a gorgeous bellydancer appears in my kitchen!