Kidney Bean Falafel Recipe

Name: Kidney Bean Falafel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

261

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 10 ingredients. The key ingredients include: 1 tin of kidney beans, 1 tablespoon Tahini, 1 tablespoon Harrissa, 1 teaspoon Groud Cumin, and more.

Yes, Kidney Bean Falafel 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!

Kidney Bean Falafel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions