Soy Falafel Recipes

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SOY FALAFEL



Soy Falafel image

This version of falafel uses tofu rather than garbanzos, making it faster, lighter, and higher in protein. Source is "New Recipes from Moosewood Restaurant". This recipe is posted for Zaar World Tour.

Provided by MsBindy

Categories     Lunch/Snacks

Time 45m

Yield 36 small balls

Number Of Ingredients 15

3 (12 ounce) cake tofu, pressed and mashed
1 cup onion, finely chopped
3 tablespoons vegetable oil
1 cup breadcrumbs
1/4 cup fresh parsley, chopped
1 1/2 tablespoons dark sesame oil
3 tablespoons tamari soy sauce
black pepper
3 garlic cloves, minced
1/2 cup sesame seeds, toasted
1 tablespoon ground cumin
1 tablespoon turmeric
4 tablespoons tahini
4 tablespoons fresh lemon juice
1/4-1/2 teaspoon cayenne

Steps:

  • Pressing the tofu will make it firmer and more absorbent. To press, put the tofu between 3 flat plates. Weight the plate with whatever is handy. The sides of the tofu should bulge, but not crack. Let sit for about 30 minutes and then pour off the water.
  • In a large bowl, mix together all the ingredients.
  • Form into 1-inch balls and bake at 350 F on a greased baking sheet for about 30 minutes.
  • The balls should be golden and a little crusty on the outside, but moist on the inside.

Nutrition Facts : Calories 74.4, Fat 5.1, SaturatedFat 0.7, Sodium 110, Carbohydrate 4.6, Fiber 0.8, Sugar 0.5, Protein 3.6

VEGAN-FRIENDLY FALAFEL



Vegan-Friendly Falafel image

This is an easy vegan falafel using dried garbanzo beans and ingredients you already have in your cupboard. No eggs or bread crumbs either as filler--just tasty falafel! Serve with tzatziki and typical falafel fare such as lettuce, tomato, and cucumber. It's not much more work than using canned beans, but the taste is phenomenal and authentic.

Provided by Marian

Categories     100+ Everyday Cooking Recipes     Vegan

Time P1DT2h25m

Yield 10

Number Of Ingredients 15

1 pound dry garbanzo beans
1 onion, quartered
1 potato, peeled and quartered
4 cloves garlic, minced
½ cup cilantro leaves, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
2 teaspoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon all-purpose flour
2 teaspoons baking soda
2 cups canola oil

Steps:

  • Rinse the garbanzo beans under cold water and discard any bad ones. Place in a large pot, and cover with water. Let soak 24 hours, and rinse again.
  • Place the garbanzo beans, onion, and potato in the bowl of a food processor. Cover, and process until finely chopped. Leaving about 1 cup of the garbanzo bean mixture in the food processor bowl, pour the rest into a mixing bowl. Add the garlic, cilantro, coriander, cumin, salt, pepper, and cayenne pepper to the garbanzo bean mixture in the food processor bowl; process on low to blend thoroughly. Return the reserved garbanzo bean mixture to the food processor bowl, and add the lemon juice, olive oil, and flour; process on low into a coarse meal. Cover, and refrigerate 2 hours.
  • Stir the baking soda into the garbanzo bean mixture until evenly blended. Using damp hands, form the mixture into 1 1/2 inch diameter balls.
  • Pour the canola oil into a wok 1 to 2 inches deep, and heat over medium-high heat. Cook the falafel balls, turning so all sides are evenly browned, about 5 minutes. Remove falafel from oil, and drain on paper towels. Repeat to cook remaining falafel balls.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 33.8 g, Fat 8.7 g, Fiber 8.9 g, Protein 9.6 g, SaturatedFat 0.8 g, Sodium 731.2 mg, Sugar 5.6 g

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