Soybean falafel

Yield: 12 servings

Measure Ingredient
1¼ cup Dried soybeans; soaked overnight
3 Cloves garlic; crushed
1 small Onion; chopped
3 tablespoons Parsley; chopped
½ teaspoon Ground coriander
½ teaspoon Ground cumin
½ teaspoon Salt
½ teaspoon Baking soda; in 1/4 cup water
2 tablespoons Egg replacer; or potato starch
6 Pita breads; halved
4 tablespoons Sesame sauce
Lettuce and tomato for garnish

In food processor, grind soybeans, garlic, onion, parsley, coriander, cumin, salt, baking soda and egg replacer or potato starch. Process until smooth.

Form mixture into slightly flattened 1-½ inch balls, either by hand or with a small ice cream scoop. Slide into lightly oiled large nonstick pan (do not crowd). Cook over medium-high heat until brown, about 3 minutes.

Turn balls; cook another 3 minutes. Serve 2 balls in pita pocket half spread with ½ tablespoon sesame sauce. Garnish with lettuce and tomato. 1 serving w/ ½ tablespoon sauce is 2g fat. | NOTES : Makes 24 falafel balls, serves 12 Recipe by: Vegetarian Times, April 1996 Converted by MM_Buster v2.0l.

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