Recipe Soybean Falafel Pita Pockets
Protein-packed
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Entertaining
Lazy dinners
Main meals
Breakfast & brunch
Snacks
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
Recipe: Simon Toohey
Directions
-
Step 1
Soak the soybeans overnight. Pressure cook for 15 minutes.
-
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!
-
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.
-
Step 4
Thinly slice the red onion and place in the red wine vinegar to soak for a few minutes.
-
Step 5
Cut the cucumber into long strips and place in a bowl with oil, sumac, lemon juice, and some salt.
-
Step 6
Grate the carrot. Chop a few stalks of parsley.
-
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.
-
Step 8
Drizzle over a squeeze of lemon, roll that baby up and enjoy!
Recipe: Simon Toohey
More sugar-free options
Soybean Falafel Pita Pockets
Directions
20 mins to prep
15 mins to cook
-
Step 1
Soak the soybeans overnight. Pressure cook for 15 minutes.
-
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!
-
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.
-
Step 4
Thinly slice the red onion and place in the red wine vinegar to soak for a few minutes.
-
Step 5
Cut the cucumber into long strips and place in a bowl with oil, sumac, lemon juice, and some salt.
-
Step 6
Grate the carrot. Chop a few stalks of parsley.
-
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.
-
Step 8
Drizzle over a squeeze of lemon, roll that baby up and enjoy!
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