Korean Falafel


I say falafel, you say felafel. Either way, this originally Egyptian food is delicious.  It also can't be found around South Korea (2013) which is a problem because it's something that has been a big part of our family since welcoming our Egyptian sister-in-law to nearly two decades ago.  It is one of our comfort foods.


 1. Chickpeas can be hard to find
 2. Chickpeas are imported.
3. Parsley isn't always in season.
4. We are addicted to spicy foods now.



  • 1 cup dried soybeans
  • 1 large onion, chopped
  • 3 cloves of garlic, chopped or minced
  • 3 tablespoons of fresh local greens (chose something not to bitter and light in flavor)
  • 1 teaspoon coriander (we used ground coriander seeds)
  • 1 teaspoon cumin or curry powder
  • 4 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon chili powder
  • 1 hot chili (or less depending on your taste)
  • Oil for frying


Place dried soybeans in a bowl, covering with cold water. Allow them to soak at least two hours.

Drain soybeans, and place in pot with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about 45 minutes.

Drain and allow to cool for 15 minutes.

Combine all ingredients together in a bowl or blender.

Mash soybeans, ensuring to mix ingredients together.  If you don't have a masher use the bottom of a glass jar or a soda bottle that is still full.  You can also combine ingredients in a food processor but it is not required. You want to make a thick past.  We make ours a little "chunky" because we like the heartiness of it.

Using two spoons or your hands make small balls, about the size of a golf ball. Slightly flatten so that they cook more easily.

Fry in oil until golden brown (5-7 minutes).

These are great hot, but they are also excellent cold.


Create Soy Falafel "mini burgers" topping them with baba ganoush, kimchi and Korean Medi Salad.

Or make the traditional appetizer plate with baba ganoush, soybean hummus and a goat yogurt dill dipping sauce.


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