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.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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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.

Kidney Bean Falafel

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