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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
- 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
- Pre-heat the oven to 180c and lightly grease a baking try with coconut oil or olive oil.
- 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.
- 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.
- Serve immediately with a salad or as a snack or simply leave to cool and refrigerate or freeze for later.
- This recipe was entered in the contest for Your Best Recipe with Beans