hands down, my favorite food! We had probably 6+ cups of okara (soy bean pulp) leftover from last week's soy milk, which was about to be thrown out, but the ever resourceful husband had the genius idea to make falafel. Every other recipe I found which used okara was not very appealing - too veganey or gluten free-ey, i.e. seemed too healthy. So, naturally, we deep fried some falafel balls instead.
makes 35-40 falafels
2 cups of okara (leftover squeezed soybean pulp from homemade soy milk) or mashed chick peas
1 egg
1 large onion, finely chopped
4 cloves of garlic, finely chopped
1 cup of fresh parsley or cilantro, finely chopped
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1-2 tbsp sesame seeds
3/4 cup of flour
2 tsp salt
1/4 teaspoon Pepper
oil for frying
Mix all the ingredients except the oil in a large bowl.
Heat 2 inches of oil in a small or medium pot to 350 degrees F.
Scoop the mixture with an ice cream or tablespoon and drop them into the oil (you may need to do a few batches, but you can still use the same oil).
Fry them for 4 to 7 minutes.
