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Soybean Falafel Pita Pockets Recipe

This recipe is rated 4.6 out of 5.

Protein-packed

Refined sugar free

Nut-free option

Freshly Picked

Easy peasy

Entertaining

Lazy dinners

Main meals

Breakfast & brunch

Snacks
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Recipe image

Anything chickpeas can do, soy can do better! Okay, not anything — but these soybean falafels certainly give traditional ones a run for their money… Slathered with hummus and all the fixings, these are pockets of pure comfort!

You will need

Serves 4

Falafel

  • 1 cup dried soybeans
  • 2 slices of bread, blitzed into breadcrumbs
  • 1 1/2 tablespoons chickpea flour
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon smoked paprika
  • Big pinch salt
  • 1/2 teaspoon bicarb soda
  • 1/2 teaspoon baking powder
  • 3 cloves garlic, minced
  • 5 spring onions, finely chopped
  • 1 bunch parsley, chopped
  • 20ml extra virgin olive oil
  • 3 cracks of black pepper

Pita prep

  • Vegetable oil, for frying
  • 1 red onion, thinly sliced
  • 40ml red wine vinegar
  • 1 cucumber
  • 1 teaspoon sumac
  • 1/2 lemon, juice only
  • More parsley
  • 2 carrots
  • 100g hummus
  • 4 flatbreads/ pita pockets

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Directions

20 mins to prep

15 mins to cook

  1. Step 1

    Soak the soybeans overnight. Pressure cook for 15 minutes.

  2. Step 2

    Place all the falafel ingredients into a large bowl and mash with a potato masher until everything is broken down. The mixture should be mashed until it becomes combined, but slightly rough. It’s fine if there are some full beans — the different sizes of the soybeans create a better texture at the end!

  3. Step 3

    Roll into balls and set aside. Heat some vegetable oil in a pan over medium heat, then fry the falafels until golden brown on both sides.

  4. Step 4

    Thinly slice the red onion and place in the red wine vinegar to soak for a few minutes.

  5. Step 5

    Cut the cucumber into long strips and place in a bowl with oil, sumac, lemon juice, and some salt.

  6. Step 6

    Grate the carrot. Chop a few stalks of parsley.

  7. Step 7

    Warm the flatbreads in the oven until warm. Cut the tops off the flatbread, gently open the ‘pockets’, and push 2 or 3 falafels down the centre; use a fork to squish them down a bit. Then add the onion, cucumber, carrot and parsley and finally, a generous scoop of hummus.

  8. Step 8

    Drizzle over a squeeze of lemon, roll that baby up and enjoy!

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Recipe: Simon Toohey

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