[Blog] The Expat Table Recipe – Falafel


Do you like cooking? In this guest blog post by Lanae, you can learn how to cook some delicious falafel while you are in Korea!

This is a guest post by Lanae Rivers-Woods . You can see more posts by Lanae on Talk To Me In Korean by clicking here or by visiting her blogs, here and here.




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 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). To make sure the oil is hot enough, drop a little batter in to hear it sizzle. That’s good enough.


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.


All recipes should be changed for your taste. Feel free to add more or less of anything. Double the recipe if friends are coming over. A recipe is not a destination, it’s a journey.

This is a guest post by Lanae Rivers-Woods . You can see more posts by Lanae on Talk To Me In Korean by clicking here or by visiting her blogs, here and here.


1. falafel = 팔라펠
2. parsley = 파슬리
3. minced = 다진
4. powder = 가루
5. bowl = 그릇
6. mash = 으깨다

  • lina

    you should taste it … its really delicious …But in Syria we cook it from Bean …

  • wow many mashesoyo .

  • Zahra

    we cook falafel in Iran to. and I ate falafe in university today. we use from Mince Peas,Onions,Pepper,…..and it`s a very Delicious and it`s from Lebanon.

  • Winnie

    It’s so delicious.. In Indonesia we cook it from flour. We call it ‘Bakwan’. But we could replace soybean with fresh corn.
    너무 맛있어요.. ^^

  • Rigo

    Very interesting ,
    A lesson about cooking related words might be good

  • Roro

    We have a dish in iraq with the same name falafel and its so delicious …….thanks ttmik and our precious teachers keep with the good working

  • Aya

    Falafel is the most common breakfast here in Egypt. 🙂
    I really love ttmik. I learn so much from you.
    정말 감사합니다 ^_^