Falafel with Soya Beans

Slightly inauthentic (falafel is traditionally made with broad beans and chickpeas, rather than soya beans); this is an excellent version nevertheless. It is also really healthy for you - chickpeas help reduce cholesterol. Is good when just cooked and as good the next day as leftovers. Best served with yoghurt or tahini sauce, falafel makes great mezze and is a brilliant snack at lunchtimes...


  • 1 and 1/2 Tin Chickpeas
  • Mug Frozen Soya Beans
  • 1 Red Onion
  • 1 Clove Garlic
  • 1/2 Tsp Coriander
  • 1/2 Tsp Cumin
  • Large Handful Breadcrumbs

Boil the kettle and pour boiling water over the soya beans – leave to cool down a bit

Drain the Chickpeas and whizz them up in a food processor – add to a bowl

Grate the Red Onion (or whizz it up too) – add half to the bowl

Fry the other half of Red Onion in a pan with a little Olive Oil for a couple of minutes.  Add the Coriander and Cumin and a crushed clove of Garlic and cook until soft and the spices are starting to smell really delicious (do not burn the garlic).  Add this cooked onion mixture to the bowl

When the soya beans are cooler, drain them and whizz them up before adding them to the bowl

Add the Breadcrumbs and some Salt & Pepper (maybe a dash of Chilli Powder if you like a bit of spice) and mix the Falafel mixture really well – using your hands is messy but definitely easiest

Your mixture should be easy to make into little patties or rounds – whatever shape is easiest.  If you prefer, you can coat them in breadcrumbs too (as here)

Leave the patties in the fridge for an hour or so before frying them in Olive Oil for 3 or 4 minutes on each side (medium heat).  They spit a bit – so be careful – but you are looking for well browned but not burnt Falafel

Serve with Flatbread, Yoghurt and some Simple Salad

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