Falaf-Okara

2 comments

Since I very much like falafel and okara patties, that I usually do with the “leftovers” from the soy milk, I put together the taste of first with the the affordability of the latter … excellent as a starter, or as a burger as a main course.

Ingredients:
okara, leftover from one liter of soy milk, well squeezed
chickpea flour
breadcrumbs
two tablespoons of tomato sauce
a shallot
1 teaspoon of coriander
1 tablespoon of cumin
sunflower seeds
salt

Method:
Finely chop (ideally in a mixer) shallot, coriander and cumin. Combine this mixture with okara and tomato sauce, then “dry” it with chickpea flour and bread crumbs … it will give strength to the dough.
Add salt and whole sunflower seeds (it will add the crunchiness).
Now, form some pellets (or burger), possibly bread-coat them, and fry in hot oil.

Chef: Mayda from VeganBlog

  1. ascanio 11 January 2011 at 22:24

    Picture is amazing!! I don’t know okara very well, never made tofu, but I do almond milk…maybe I could use that okara. I wonder whether it would go well with chickpeas 🙂


  2. EleonoraNW3 12 January 2011 at 22:25

    Great photo!!! Seems to come out from a magazine 🙂 Your okara based Falafel look really good



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