Edamame Falafel Lunchbox


  • 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


  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!

Notes: These babies can be frozen and reheated for a quick protein-packed snack!