Soybean falafel

12 servings

Ingredients

QuantityIngredient
cupDried soybeans; soaked overnight
3Cloves garlic; crushed
1smallOnion; chopped
3tablespoonsParsley; chopped
½teaspoonGround coriander
½teaspoonGround cumin
½teaspoonSalt
½teaspoonBaking soda; in 1/4 cup water
2tablespoonsEgg replacer; or potato starch
6Pita breads; halved
4tablespoonsSesame sauce
Lettuce and tomato for garnish

Directions

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.