Soya Falafel

Soya granules make the falafels doubly nutritious. Falafel is traditionally made with chickpeas, rather than soya beans; however this is an excellent version. Is good when just cooked and as good the next day as leftovers. This recipe is from FoodFood TV channel

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Soya Falafel
Main Ingredients Soya Granules, Chickpeas
Cuisine Lebanese
Course Snacks and Starters
Prep Time 7-8 hour
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Soya Falafel

  • 1½ cup Soya Granules soaked
  • 1 cup Chickpeas soaked, boiled and ground
  • for deep-frying Oil
  • 4-5 Fresh mint sprigs
  • 1 cup coriander leaves roughly chopped
  • 2 Green chillies
  • 1 tablespoon Garlic crushed
  • 1 tablespoon Ginger finely chopped
  • 1 teaspoon Red chilli powder
  • to taste Black pepper powder
  • 1½ teaspoon Chaat masala
  • 2 medium Onions finely chopped
  • to taste Salt
  • 4 Chapatis leftover
  • For topping Green olives Sliced
  • For topping Black olives Sliced
  • for garnishing Fresh mint sprigs
  • For Salad
  • 1 medium Onion
  • ¼ medium Green capsicum
  • 1 medium Tomato
  • 2-3 Fresh coriander sprigs
  • Juice of ½ lemon
  • to taste Salt
  • 2-3 Green olives
  • 2-3 Black olives
  • For Dip
  • ½ cup Thick yogurt
  • Juice of ½ lemon
  • ½ teaspoon Garlic paste
  • to taste Salt


  1. Heat sufficient oil in a kadai.
  2. Put soya granules and chickpeas in a blender jar. Add mint sprigs, coriander leaves, green chillies, garlic, ginger, red chilli powder, pepper powder and chaat masala and blend to a coarse paste. Transfer into a bowl, add salt and onion and mix well.
  3. To make salad, slice onion. Cut capsicum into thin strips. Halve tomato, discard seeds and cut it into thin strips and transfer all of them into a bowl. Roughly chop coriander sprigs and add and mix well. Add lemon juice and salt and mix well.
  4. To make a dip, mix yogurt, lemon juice, garlic paste and salt into a bowl and mix well.
  5. Divide the soya mixture into 16 equal portions, shape them into balls and deep-fry in hot oil for 2-3 minutes. Drain on absorbent paper.
  6. Transfer the salad into a serving bowl, add green and black olives and place it on one side of a serving plate. Put the dip into another serving bowl and place on the other side of the plate. Garnish with a mint sprig, place falafels in centre of the plate and serve immediately. OR
  7. Place chapattis on a worktop, spread salad on one side, keep a falafel in the centre, drizzle dip over it, top with sliced black and green olives, roll and serve immediately.

Nutrition Info

Calories 1797
Carbohydrates 228.6
Protein 88.9
Fat 58.7