Soy Falafel
Discover a vibrant twist on a Middle Eastern classic with this Soy Falafel recipe, a plant-based powerhouse that's as nutritious as it is satisfying. Made with protein-packed dried soybeans, fresh parsley, and cilantro, these crispy falafel balls are bursting with aromatic spices like cumin and coriander for a bold, authentic flavor profile. Unlike traditional chickpea falafel, this version incorporates soybeans for a unique take that’s perfect for vegetarians and vegans alike. Easy to prepare, the falafel mixture is chilled for added firmness and then fried to golden perfection, ensuring a crisp exterior and tender interior. Serve these delectable bites with warm pita bread, creamy tahini sauce, or a refreshing salad for a versatile meal or snack that’s sure to impress. Ideal for meal prepping or sharing at your next dinner party, Soy Falafel is a must-try recipe that brings a protein-packed, globally inspired dish straight to your kitchen.
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Recipe Information
Ingredients
- 1 cup Dried soybeans
- 1 cup Fresh parsley
- 1 cup Fresh cilantro
- 1 medium, diced White onion
- 4 Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Baking powder
- 2 tablespoons Chickpea flour (or all-purpose flour)
- 2 cups (for frying) Vegetable oil
Instructions
1. Place the dried soybeans in a large bowl and cover them with water. Let them soak for at least 8 hours or overnight. Drain and rinse before using.
2. In a food processor, combine the soaked soybeans, fresh parsley, fresh cilantro, diced onion, and garlic cloves. Pulse until the mixture is finely ground but not a paste. Scrape down the sides as needed.
3. Add the ground cumin, ground coriander, salt, black pepper, baking powder, and chickpea flour to the food processor. Pulse a few more times until the mixture holds together when pressed between your fingers.
4. Transfer the mixture to a bowl and let it rest in the refrigerator for 30 minutes to firm up.
5. Once chilled, use your hands or a falafel scoop to form small balls or patties, approximately 1.5 inches in diameter.
6. Heat the vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C). Test the oil with a small piece of the mixture; it should sizzle immediately.
7. Carefully add the falafel balls in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown and crispy.
8. Use a slotted spoon to transfer the cooked falafel to a plate lined with paper towels to drain excess oil.
9. Serve warm with pita bread, hummus, tahini sauce, or a fresh salad.
Nutrition Facts
Calories |
4646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 460.7 g | 591% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2878 mg | 125% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 21.7 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 740 mg | 57% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 4589 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
