Soybean and cauliflower fritters with pomegranate and tahini dipping sauce

Fritters
1 kg soybeans
2tbsp olive oil
1 brown oinon, finely diced
1 clove garlic, finely chopped
2 tsp ground coriander
2 tsp cumin
2 tsp turmeric
1 tsp dried chilli flakes
1/2 cauliflower, roughly chopped, lightly steamed
1 tsp sea salt
2 cups wholemeal breadcrumbs
2 free-rang eggs beaten
3 tbsp plain flour
salt and pepper for seasoning
2 tbsp vegetable oil

Pomegranate and tahini dipping sauce
1/2 cup olive oil
3 tbsp balsamic vinegar
1 clove garlic, crushed
2.5 tbsp pomegranate molasses
2 tbsp tahini
salt and pepper to season

1. Put soybeans in a large bowl, cover completely with water and soak for 30 mins.
2. Meanwhile, heat oil in a medium frying pan over a medium heat. Add oinon and garlic, and cook for 3 mins or until translucent. Add spices, and cook for a further 3 mins, stirring to coat. Remove pan from heat and set aside to cool for 15 mins.
3. Drain soybeans, put in a large pan and cover with water to about 5 cm above soybeans. Add salt and bring to boil over a medium heat, then simmer for 45 mins or until tender, skimming any scum from the surface and topping up with extra water if required. Drain, then transfer to a large bowl to cool slightly. Put in food processor and roughly blend.
4. Preheat oven to 180C. Put cooled oinon mixture, soybeans, breadcrumbs, egg, flour in a large bowl. Season and then mix until combined. Shape mixture into balls, then flatten between palms of your hands. Toss patties in extra flour to lightly coat, then transfer to a plate.
5. Heat vegetable oil in a large non-stick frying pan over a medium heat. Add patties and cook, in batches, for 4 minutes on each side or until golden. Transfer fritters to an oven tray and bake in oven for 15 mins to allow centres to cook. Serve fritters hot or cold with dipping sauce.
6. To make dipping sauce, whisk all ingredients together until combined.