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.
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
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 Oats Egg Uttappam Eclairs Masoor Dal Ke Pakode Chocolate and Cheese Sandwich
Soya Falafel Recipe Card
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.
Nutrition Info
Calories : 1797 Kcal
Carbohydrates : 228.6 gm
Protein : 88.9 gm
Fat : 58.7 gm
Other : 0
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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.
