Kidney Bean Falafel

By • February 7, 2015 0 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: These falafels are lighter than the normal chickpea version. I have added a couple of egg whites to the mix so that they aren't so heavy and I have used kidney beans instead of the usual chickpeas. Small Acorns

Advertisement

Serves 4

  • 1 tin of kidney beans
  • 1 tablespoon Tahini
  • 1 tablespoon Harrissa
  • 1 teaspoon Groud Cumin
  • 1 teaspoon Sweet Paprika
  • 1/2 cup oats
  • 2 Egg Whites
  • 1 Grated Courgette
  • 1 Grated Carrot
  • Coconut Oil for Frying
  1. Pre-heat the oven to 180c and lightly grease a baking try with coconut oil or olive oil.
  2. In a food processor blend the beans, tahini and spices until you get a smooth paste. Transfer into a large bowl and add the rest of the ingredients, stir until well combined. Then chill in the fridge for around 30mins.
  3. Heat the coconut oil in a frying pan and then start to fry the falafels (I made small little patties with about a tablespoon of the mixture). heat the falafels for 5mins on each side and then transfer to a baking sheet. Continue until all of the mixture has been used up and bake the falafels in the oven for around 20mins.
  4. Serve immediately with a salad or as a snack or simply leave to cool and refrigerate or freeze for later.

More Great Recipes:
Vegetables|Salads|Snacks|Falafel