Kidney Bean Falafel

Name: Kidney Bean Falafel
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

10 ingredients

4 steps

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

Directions

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.