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Soya Bean Falafel with Miso-Tahini Sauce

Soya Bean Falafel with Miso-Tahini Sauce 1
Time
Prep: 30mins (plus overnight soak for the soya beans). Cook: 5-10mins.
Contributed by
Bianca @_thedailyfoodfeed
Serves
3-4
This Middle Eastern- Asian fusion recipe, is vegan and packed with texture and flavour! The crispy falafel pairs perfectly with the miso-tahini sauce. 
 
Ingredients:
 
Soya Bean Falafel:
  • 1 cup (165g) dried soy beans, soaked overnight
  • 1 small red onion
  • 4 garlic cloves
  • 30g white miso paste
  • 2 tbsp (30g) besan flour
  • 1 bunch of parsley, roughly chopped
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1/2 tbsp chilli flakes
  • Black pepper and sea salt
 
Miso-Tahini Sauce:
  • 80g hulled tahini
  • 50g white miso paste
  • 1/2 cup water
  • Juice 1 lemon
  • 2 garlic cloves, finely crushed
  • Salt and pepper to taste
Method:
  1. In a food processor, add all the falafel ingredients. Blitz until fully combined and the mixture resembles wet bread crumbs.
  2. Spoon a tablespoon of the falafel mixture, and using your hands, gently press the mix into golf ball size pieces. Place the falafels onto a tray and refrigerate for 10 minutes. 
  3. Heat sunflower seed oil in a large frying pan over medium-high heat. Test the heat of the oil by adding a bit of the falafel mixture to the pan. If it starts to sizzle and fry, it is ready.
  4. Add the falafels to the hot pan, cooking each side until golden and crispy. Remove from the heat to a paper towel to drain. Season with flakey salt while they are warm. 
  5. To make the miso-tahini sauce, combine all the ingredients in a bowl and whisk until fully combined.  Season to taste. 
  6. Serve the falafel with the miso-tahini, fresh herbs and lemon.

SHORT DESCRIPTION

This Middle Eastern- Asian fusion recipe is vegan and packed with texture and flavour! The crispy falafel pairs perfectly with the miso-tahini sauce. 

DESCRIPTION

  1. In a food processor add all the falafel ingredients. Blitz until fully combined and the mixture resembles wet bread crumbs.
  2. Spoon a tablespoon of the falafel mixture and using your hands, gently press the mix into golf ball size pieces. Place the falafels onto a tray and refrigerate for 10 minutes.
  3. Heat sunflower seed oil in a large frying pan over medium-high heat. Test the heat of the oil by adding a bit of the falafel mixture to the pan. If it starts to sizzle and fry it is ready.
  4. Add the falafels to the hot pan, cooking each side until golden and crispy. Remove from the heat to a paper towel to drain. Season with flakey salt while they are warm.
  5. To make the miso-tahini sauce, combine all the ingredients in a bowl and whisk until fully combined. Season to taste.
  6. Serve the falafel with the miso-tahini, fresh herbs and lemon.

INGREDIENTS

Soya Bean Falafel:
1 cup (165g) dried soy beans, soaked overnight
1 small red onion
4 garlic cloves
30g white miso paste
2 tbsp (30g) besan flour
1 bunch of parsley, roughly chopped
1 tbsp ground cumin
1 tbsp smoked paprika
½ tbsp chilli flakes
Black pepper and sea salt

Miso-Tahini Sauce:
80g hulled tahini
50g white miso paste
½ cup water
Juice 1 lemon
2 garlic cloves, finely crushed
Salt and pepper to taste

Method

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