Soybean Falafel Pita Pockets

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!

Preparation time Prep: 20 mins
cook 15 mins
Skill level Easy Peasy

You will need:

  • 1 cup dried soybeans
  • 2 slices of bread, blitzed into breadcrumbs
  • 1 ½ tablespoons chickpea flour
  • 1 teaspoon cumin seeds
  • ½ teaspoon smoked paprika
  • Big pinch salt
  • ½ teaspoon bicarb soda
  • ½ 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
  • ½ lemon, juice only
  • More parsley
  • 2 carrots
  • 100g hummus
  • 4 flatbreads/ pita pockets
Recipe: Simon Toohey


  • 1Soak the soybeans overnight. Pressure cook for 15 minutes.
  • 2Place 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!
  • 3Roll 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.
  • 4Thinly slice the red onion and place in the red wine vinegar to soak for a few minutes.
  • 5Cut the cucumber into long strips and place in a bowl with oil, sumac, lemon juice, and some salt.
  • 6Grate the carrot. Chop a few stalks of parsley.
  • 7Warm 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.
  • 8Drizzle over a squeeze of lemon, roll that baby up and enjoy!
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