Falafels are such a fun and versatile way of bulking up your mealtime. As an addition to colourful and crunchy salads, to serving aside lentil Dahl and coconut yogurt, falafels are a brilliant way of adding some plant goodness to your meal, in a filling and satisfying way.
Our falafel recipe is so simple, quick and easy - even the most amateur of cooks can make them! Plus, the recipe can be adapted to be what you favour most - you can add sun-dried tomato to the mix for a smoky depth in flavour, to freshly chopped green herbs, to chilli, to olives.
All you need is a strong food processor to mix everything up well.
We hope you love them!
- 1 can of butter beans/haricot beans/chickpeas
- 1/2 tsp turmeric powder
- 1/4 tsp paprika powder
- 3 cloves of garlic
- 1 tbsp tahini
- 1 tsp mixed herbs
- 2 tbsp water
- 3 tbsp oats
- 1/2 lemon
- salt and pepper
1. Pre-heat the oven to 180C (350F). Allow the oven to warm up whilst you prep the falafel mix.
2. Rinse and drain the beans of choice (1 can made 9 for us!) before adding them to a food processor. Add 1 tablespoon of tahini, 3 cloves of garlic, the juice of half a lemon, the turmeric, paprika, mixed herbs, oats, salt and pepper, and water. Pulse everything together for several seconds, scooping any mix off the sides to allow a perfect mix. Pulse together until the mix becomes sticky enough to roll together - without it getting too smooth!
3. With a tablespoon, scoop a heap of the mixture, circling it in your hands to create balls or ovals. Complete until you have used up the whole mix. Add the balls to a baking dish, before placing them in the oven. Leave to cook for 20 minutes or so, until the outsides are completely crispy (depending how quick your oven is!). Remove, allow to cool, before eating.
You can store these up to 3 days in an airtight container.
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