Skip to content
Main meals

Soybean Falafel Pita Pockets Recipe

This recipe is rated 4.6 out of 5.

Protein-packed

Refined sugar free

Nut-free option

Freshly Picked

Easy peasy

Entertaining

Lazy dinners

Main meals

Breakfast & brunch

Snacks
Show more
Two pitta pockets filled with falafel, houmous, pickled onions, shredded carrots, and cucumber slices sit upright in holders.
Close-up of two halves of a pitta sandwich filled with falafel, houmous, pickled onions, cucumber, and carrots.

Anything chickpeas can do, soy can do better! Okay, not anything — but these soybean falafels certainly give traditional ones a run for their money… Slathered with hummus and all the fixings, these are pockets of pure comfort!

You will need

Serves 4

Falafel

  • 1 cup dried soybeans
  • 2 slices of bread, blitzed into breadcrumbs
  • 1 1/2 tablespoons chickpea flour
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon smoked paprika
  • Big pinch salt
  • 1/2 teaspoon bicarb soda
  • 1/2 teaspoon baking powder
  • 3 cloves garlic, minced
  • 5 spring onions, finely chopped
  • 1 bunch parsley, chopped
  • 20ml extra virgin olive oil
  • 3 cracks of black pepper

Pita prep

  • Vegetable oil, for frying
  • 1 red onion, thinly sliced
  • 40ml red wine vinegar
  • 1 cucumber
  • 1 teaspoon sumac
  • 1/2 lemon, juice only
  • More parsley
  • 2 carrots
  • 100g hummus
  • 4 flatbreads/ pita pockets

Share this recipe

Directions

20 mins to prep

15 mins to cook

  1. Step 1

    Soak the soybeans overnight. Pressure cook for 15 minutes.

  2. Step 2

    Place all the falafel ingredients into a large bowl and mash with a potato masher until everything is broken down. The mixture should be mashed until it becomes combined, but slightly rough. It’s fine if there are some full beans — the different sizes of the soybeans create a better texture at the end!

  3. Step 3

    Roll into balls and set aside. Heat some vegetable oil in a pan over medium heat, then fry the falafels until golden brown on both sides.

  4. Step 4

    Thinly slice the red onion and place in the red wine vinegar to soak for a few minutes.

  5. Step 5

    Cut the cucumber into long strips and place in a bowl with oil, sumac, lemon juice, and some salt.

  6. Step 6

    Grate the carrot. Chop a few stalks of parsley.

  7. Step 7

    Warm the flatbreads in the oven until warm. Cut the tops off the flatbread, gently open the ‘pockets’, and push 2 or 3 falafels down the centre; use a fork to squish them down a bit. Then add the onion, cucumber, carrot and parsley and finally, a generous scoop of hummus.

  8. Step 8

    Drizzle over a squeeze of lemon, roll that baby up and enjoy!

Did this hit the spot? Thank you!

Rate it to help others find new favourites! Your rating helps give the best recipes a boost.

Select a star to rate the recipe

More recipes by Simon Toohey

View all recipes by Simon