Falafel Ingredients 1 can soy beans (15 ounces)
1 10 ounce bag edamame (cooked according to package directions)
2 Tablespoons soy oil
3 cloves garlic grated
2 teaspoons cumin
2 Tablespoons fresh mint
½ cup chopped parsley
1 jalapeño pepper chopped
1 Tablespoon hot sauce
1 teaspoon salt
¼ teaspoon fresh ground pepper
1 teaspoon lemon juice
¼ cup toasted soy bean ground
¼ cup Enova oil for frying
Sour Cream Sauce Ingredients 1 12 ounce container sour cream
2 Tablespoons chopped fresh mint
1 tablespoon chopped cinnamon bail
1 tablespoon lemon juice
2 teaspoons hot sauce
½ teaspoon salt
¼ teaspoon pepper
Soy Pita Bread Ingredients 1 package dry yeast
2 cups tepid water
½ cup soy milk
2 cups whole wheat flour
¾ cup soy flour
1½ teaspoon salt
2 tablespoon soy oil
2½ cups all purpose flour
Falafel Instructions Place all falafel ingredients in food processer pulse until combined.
Heat skillet over medium heat. Add oil. Roll falafel dough into 2 inch balls, flatten and fry until golden brown.Serve in a soy pita (recipe follows) with soy sour cream sauce.
Sour Cream Sauce Instructions Place sour cream sauce ingredients in processor and blend.
Soy Pita Bread Instructions Stir the yeast and water together in a large bowl.Using a wooden spoon stir in one direction (you can also mix in stand mixer with paddle). Stir in the whole wheat flour a cup at a time; stir until the mixture is smooth.This is the sponge, let it rest covered for 30 minutes.Stir in soy oil, salt, and rest of the flour, one cup at a time.When dough becomes stiff turn out to lightly floured surface.Knead the dough until it is smooth and elastic.Place in clean oiled bowl, turn once to oil top surface.Let rise at room temperature for 2 to 3 hours or until doubled.Divide dough into 16 pieces on well floured surface roll pieces into an 8 to 9 inch circle.Back on an oiled surface (cast iron or heavy skillet or a griddle).Cook on one side 15 to 20 seconds turning gently.Cook for another minute or until big bubbles appear.Turn bread again and cook until it balloons.
By Deanna Smith