Baked bean falafel
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Falafel
- 4 tins of baked beans
- 1 egg
- 6 cloves of garlic
- 1 onion
- 1 tsp salt
- 1 tsp chilli powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 120 g chickpea flour
- handful of parsley
- cooking oil
- 4 bread baps
Coleslaw
- 4 tins of baked beans
- 1 egg
- 6 cloves of garlic
- 1 onion
- 1 tsp salt
- 1 tsp chilli powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 120 g chickpea flour
- handful of parsley
- cooking oil
- 4 bread baps
- 3 carrots grated
- 1/2 a white cabbage
- 1/2 red cabbage
- 1 red onion
Method
step 1
Drain the beans, keeping the sauce aside in a separate bowl, then rinse the beans and leave them to drain. Put the beans and egg into a blender and blend to a smooth paste.step 2
Transfer to a bowl and add the garlic, onion, salt, chilli powder, cumin and coriander. Add the chickpea flour and mix everything together – it may be quite a wet mix.step 3
Preheat the oven to 220C/200C Fan/Gas 7 and have a large baking tray ready, generously greased.step 4
Using wet hands, create walnut-sized balls of the bean mixture and pop them on the tray. Spray them with oil all over and bake in the oven for 25–30 minutes, turning halfway through.step 5
To make the sauce, add the garlic, salt, mayonnaise, lemon juice, parsley and Sriracha to 150g/5½oz of the drained bean sauce from the tins. Stir and set aside.step 6
If you don’t want to waste the rest of the bean juice, double up the sauce ingredients to make a double batch of it. Use half of it as a dipping sauce for the falafel. If making the coleslaw, stir the other half of the bean sauce through the coleslaw ingredients listed.step 7
Serve the falafels squashed inside a soft bap, smothered with the sauce and the coleslaw if you’ve made it. There is plenty here to eat and to freeze, so pop any extras into a freezer bag.
