Insanely crispy on the outside, soft and juicy on the inside, and with twice the protein of the original — baked soy falafel is here. No deep frying, no heartburn, and perfect for post-workout recovery.
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The Story Behind the Recipe
POV: You ran out of chickpeas for falafel, so you used soy instead and ended up with double the protein.
It all started because I really wanted falafel, but I didn't have a single chickpea in the pantry. I decided to improvise with the dry soybeans I had, and somehow, I ended up with a gold-standard recipe that beats the original. The balls come out incredibly crispy on the outside, soft and juicy on the inside, and the real kicker: swapping chickpeas for soy simply doubled the protein content. No deep frying, no heartburn, and perfect as a post-workout meal.
Ingredients
Makes 15 balls
1 cup dry soybeans (soaked in water for 12–24 hours)
1/2 tsp baking soda for the boiling water, and an additional 1/4 tsp for the mixture
3/4 tbsp psyllium husk
1.5 tbsp tapioca starch
1 tbsp raw tahini
1 small onion, roughly chopped
3–4 peeled garlic cloves
3/4 bunch cilantro
1/3 bunch parsley
3/4 tbsp cumin
3/4 tbsp ground coriander seeds
1 tsp salt
1/4 tsp black pepper
3/4 tsp baking powder
Olive oil spray
Preparation Method
Drain the soaked beans and transfer them to a pot with clean water and half a teaspoon of baking soda. Boil for exactly 15 minutes — this softens the beans and removes any soy aftertaste. Drain, rinse under cold water, and dry thoroughly.
In a food processor, blend the onion, garlic, and herbs. Add the cooled soybeans and pulse until you reach a fine, crumbly texture like couscous — do not blend into a smooth paste.
Transfer to a bowl and add the psyllium, tapioca, tahini, 1/4 teaspoon baking soda, baking powder, and all the spices. Knead well with your hands for about 2 minutes.
The critical step: Place the mixture in the refrigerator for 40 minutes. The psyllium absorbs the liquids — this is what prevents the balls from falling apart.
Preheat your oven to 200°C (fan/turbo mode). Shape into falafel balls and flatten them slightly so they have more surface area to get crunchy in the oven.
Place on a baking sheet lined with parchment paper and sprayed with olive oil. Spray a generous layer of oil over the balls as well.
Bake for 15–18 minutes until the bottom is golden, carefully flip them, spray again, and bake for another 10–12 minutes. Let them rest for 5 minutes outside the oven before the first bite so the crunch can set.
