Seitan Falafels Recipe

Name: Seitan Falafels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces seitan (I used the Westsoy brand in the red box); 1 cup pumpkin seeds (raw); 1 cup dry breadcrumbs; 2 tablespoons dried parsley; 1 1/2 teaspoons cumin seeds; 1 1/2 teaspoons coriander; 3/4 teaspoon cayenne; 2 tablespoons olive oil; 3 garlic cloves (pressed in a garlic press); 1 tablespoon tamari soy sauce; 1 teaspoon flax seed (ground); 1/4 cup water; 1/4 cup lime juice (lemon is also good); 1 teaspoon coarse salt; 4 -8 pita breads

Servings: persons

16 ounces seitan (I used the Westsoy brand in the red box)
1 cup pumpkin seeds (raw)
1 cup dry breadcrumbs
2 tablespoons dried parsley
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons coriander
3/4 teaspoon cayenne
2 tablespoons olive oil
3 garlic cloves (pressed in a garlic press)
1 tablespoon tamari soy sauce
1 teaspoon flax seed (ground)
1/4 cup water
1/4 cup lime juice (lemon is also good)
1 teaspoon coarse salt
4 -8 pita breads

1
Drain the Seitan. Process in the food processor until it crumbles.
2
Add the pumpkin seeds to the Seitan and process again until they are well combined.
3
Remove from the processor and put into a large bowl.
4
Add the bread crumbs, parsley, cumin, coriander, cayenne, ground flax seed, garlic, salt, tamari and the olive oil, tamari, water, lime juice and salt.
5
Mix the above ingredients until well combined. I used my little hand mixer which made the mixing go faster. I did this for a few minutes to activate the ground flax and water to create a binder.
6
Put into the fridge to let the flavors set up. An hour should be enough.
7
Once that is done, preheat your oven to 425'F.
8
Put a piece of parchment on your baking sheet and spray it lightly with oil.
9
Using wet hands shape into balls. Then flatten the patties a little.
10
Place on the baking sheet with a little space between each pattie Spray top of each pattie with oil.
11
Bake for about 20 minutes on one side, then 10 on the other.
12
Warm the pita breads then cut in half.
13
Put 2-4 patties into a pita bread with some greens and sliced tomato.
14
If desired top with a little sour cream or yogurt.
15
Bon Appetit!

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 16 ounces seitan (I used the Westsoy brand in the red box), 1 cup pumpkin seeds (raw), 1 cup dry breadcrumbs, 2 tablespoons dried parsley, and more.

Yes, Seitan Falafels falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seitan Falafels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions