How to make 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.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Soya Granules (सोया ग्रैन्यूल्ज़), Chickpeas

Cuisine : Lebanese

Course : Snacks and Starters

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For more recipes related to Soya Falafel checkout Soya Burgers, Soya Burger, Soya Shammi Kabab, Soya Aloo Tikki . You can also find more Snacks and Starters recipes like Chicken Ala Kiev Paprika Potato Tex Mex Chicken Wings jain misal

Soya Falafel

Soya Falafel Recipe Card

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With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.

Prep Time : 7-8 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Soya Falafel Recipe

  • Soya Granules soaked 1½ cup

  • Chickpeas soaked, boiled and ground 1 cup

  • Oil for deep-frying

  • Fresh mint sprigs 4-5

  • coriander leaves roughly chopped 1 cup

  • Green chillies 2

  • Garlic crushed 1 tablespoon

  • Ginger finely chopped 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Black pepper powder to taste

  • Chaat masala 1½ teaspoon

  • Onions finely chopped 2 medium

  • Salt to taste

  • Chapatis leftover 4

  • Green olives Sliced For topping

  • Black olives Sliced For topping

  • Fresh mint sprigs for garnishing

  • For Salad

  • Onion 1 medium

  • Green capsicum ¼ medium

  • Tomato 1 medium

  • Fresh coriander sprigs 2-3

  • Juice of ½ lemon

  • Salt to taste

  • Green olives 2-3

  • Black olives 2-3

  • For Dip

  • Thick yogurt ½ cup

  • Juice of ½ lemon

  • Garlic paste ½ teaspoon

  • Salt to taste

Method

Step 1

Heat sufficient oil in a kadai.

Step 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.

Step 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.

Step 4

To make a dip, mix yogurt, lemon juice, garlic paste and salt into a bowl and mix well.

Step 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.

Step 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

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.