Falafel with soy beans

These soy bean patties are very nutricious and perfect for a vegetarian meal. usually in the middle east they make falafel with chickpeas which were missing this time from my pantry so i opted for dry soy beans and kept them in boiling hot water for like half hour. They tenderized a little bit which means they were ready to be blended. Now this is the base.

Three VERY important things about falafel:

  1. During the different steps drain out any liquid or water as much as possible.
  2. Keep the final dough in the refrigerator at least two hours.
  3. Fresh herbs and spices are  a must.

(draining cilantro)


  • soy beans
  • fresh cilantro
  • fresh spring onions
  • cloves of garlic
  • salt, pepper, coriander, green chili
  • mix of tapioca and plain flour

(rolling up and frying)

After blending the soy beans, also blend all the herbs and spices and incorporate into the soy bean mix. Add the flour and work out the soft dough. Refrigerate. Minimum of two hours to let it compact. When it s time to roll up the falafels prepare a wok with oil for deep frying and drop them one by one in super hot oil. They have to become dark brown on both sides. I was checking their inner state by piercing one in the center with a thin chopstick. Blended soy bean dough will thoroughly cook making the falafel fragrant and tasty. Serve them hot with yogurt made sauces or blended veggies with olive oil and lemon drops.

Since they were about thirty patties all warm and fried, i decided to frozen a big part of them after let them cool down:


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