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Soybean falafel wrap

Soybean falafel wrap


1 ¼ cup soybeans – drained and rinsed PC Blue Menu Soybeans

3 Cloves garlic; crushed

1 small Onion; chopped

3 tab Parsley; chopped

1/2 teaspoon Ground coriander

1/2 teaspoon Ground cumin

1/2 teaspoon Salt

1/2 teaspoon Baking soda; in 1/4 cup water

1 egg white

6 Pita breads; halved

4 tablespoon Sesame sauce

Lettuce and tomato for garnish


In food processor, grind soybeans, garlic, onion, parsley, coriander, cumin, salt, baking soda and egg replacer or potato starch. Process until smooth.

Form mixture into slightly flattened 1-1/2 inch balls, either by hand or with a small ice cream scoop. Slide into lightly oiled large nonstick pan (do not crowd). Cook over medium-high heat until brown, about 3 minutes. Turn balls; cook another 3 minutes.

Serve 2 balls in pita pocket half spread with 1/2 tablespoon sesame sauce. Garnish with lettuce and tomato.

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