1 3/4 cups cooked and shelled edamame (from about 20 ounces in the pod)
1 small yellow onion (cut into 8 pieces)
3 cloves garlic
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
3 tablespoons fresh basil (roughly chopped)
2 tablespoons fresh Italian flat leaf parsley (roughtly chopped)
1 large egg
1/4 cup unbleached all-purpose flour
1 1/2 teaspoons salt
  Freshly ground black pepper (to taste)
  Vegetable oil for frying