Soya bean falafels

Soya bean falafels

A friend I know that lives in the UK recently mentioned she’d minimised her meat consumption and was looking at keeping up or increasing the levels of iron in her diet. It got me thinking what foods would be good for this so I did a little research. Legumes are naturally rich in iron, and soya beans happen to have a very low glycemic index, so the good old falafel came to mind. They’re normally made using chickpeas so I’ve gone with fresh (frozen) and dried (rehydrated) soya beans for the main substance, adding ground almonds for another boost of iron.

Frying them may not be the healthiest cooking method so you could easily forgo the oil and oven-bake them instead. A good dunk in creamy hummus wouldn’t go astray, either!

Soya bean falafels recipe

Soya bean falafels recipe

Soya bean falafels recipe

soya bean falafels

makes 40

 

  • 1 cup dried soya beans, soaked overnight, drained
  • 2 cups frozen soya beans, defrosted
  • 1 small onion, (about 1 cup) finely chopped
  • 1/3 cup parsley
  • 1/3 cup ground almonds
  • 1 cup coriander leaves
  • 1 tsp salt
  • 1 tbsp baharat
  • 2 tsp chaat masala
  • 1 tsp cinnamon
  • 3 tbsp water
  • Canola oil, for deep-frying

 

Place all ingredients into a food processor and blitz until fine and crumbly. Check for seasoning.

Using a ¼ cup as a measure, roll the mixture into balls, place onto a large plate and refrigerate until ready to cook.

To cook, heat the oil in a large saucepan to 175°C. Cook the falafels in the oil a few at a time, turning halfway to cook the other side, until golden. Drain on absorbent paper.

 

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