Crispy Baked Falafel with Edamame Hummus
(recipes from Love and Lemons & Cookie + Kate)

Falafel Ingredients: 1 14.5oz can of chickpeas, drained and rinsed½ cup chopped shallot or yellow onion3 garlic cloves1 teaspoon lemon zest1 teaspoon ground cumin1 teaspoon ground coriander¾ teaspoon sea salt¼ teaspoon cayenne pepper¼ teaspoon baking powder1 cup chopped fresh cilantro leaves and stems, patted dry1 cup chopped fresh parsley leaves and stems, patted dry 1 tablespoon extra-virgin olive oil, plus more for drizzling For Serving (OPTIONAL): Pita bread, hummus, diced vegetables, salad greens, fresh herbs, pickled onions   Equipment: Colander, measuring cups/spoons, cutting board, knife, baking sheet, parchment paper, food processor or blender, rubber spatula   Directions: Preheat the oven to 400°F and line a large baking sheet with parchment paper.In a large food processor or high-powered blender, place all ingredients and pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed.Use a 2-tablespoon scoop and your hands to form the mixture into 12 to 15 thick patties (be careful not to pack them too tight or your falafel will be dense). If they’re not holding together, give the mixture a few more pulses in the food processor.Place the patties on the baking sheet. Drizzle generously with olive oil and bake for 14 minutes. Flip and bake for 10 to 12 minutes more or until golden brown and crisp on the outside. During the last few minutes of baking, wrap the pita in foil and warm in the oven.Assemble pitas with a slather of hummus, diced veggies, falafel, herbs, pickled red onions, and your favorite additional toppings!Hummus Ingredients: ⅓ cup tahini⅓ cup lemon juice (about 2 to 3 lemons)3 tablespoons extra-virgin olive oil, plus more for garnish1 medium clove garlic, roughly chopped½ teaspoon fine-grain sea salt½ cup lightly packed fresh cilantro leaves, plus more for garnish1 ½ cups shelled edamame (10 ounces), defrosted if frozen2 to 4 tablespoons water, as necessary Sesame seeds for garnish (optional)   Equipment: Measuring cups/spoons, food processor or blender, cutting board, knife, rubber spatula, serving bowl/dish   Directions: In the bowl of your food processor or high-powered blender, combine the tahini, lemon juice, olive oil, garlic and salt. Process for about 1½ minutes, pausing to scrape down the sides and base of the bowl as necessary, until the mixture is well blended.Add the cilantro and process for about 1 minute, pausing to scrape down the bowl as necessary, until the herbs have blended into the mixture and the mixture is nice and smooth.Add half of the edamame to the food processor, plus 2 tablespoons water, and process for 1 minute. Scrape down the bowl, then add the remaining edamame and process until the hummus is thick and quite smooth, about 1 to 2 minutes more. If your hummus is too thick or chunky, run the food processor while drizzling in 1 to 2 tablespoons more water, as necessary, until it reaches your desired consistency.Taste and add additional seasoning as needed. Scrape the hummus into a small serving bowl. Lightly drizzle olive oil over the top and sprinkle with some additional cilantro leaves and a few sesame seeds, if desired. Leftover hummus keeps well, chilled, for 4 to 6 days.