I know, I know, it’s been a minute or two since I last posted a recipe. I could give you excuses and reasons, or we can jump straight into this recipe?
Okay then.
These falafels are unbelievable. I whipped them together for the first time when I wanted to swap out chickpeas for black beans, which I love because they’re higher in protein and lower in fat. Mostly, though, it’s because they’re delicious.
They’re vegan, gluten-free, and utterly scrumptious. I HIGHLY recommend doubling this recipe so you can freeze some, because goddamn — I’m still patting myself on the back.
- 1 can (425g) of black beans, drained
- 1 1/2 carrots, shredded
- 1/3 cup chickpea flour*
- 1 diced and fried onion
- 1 finely diced pepper
- 1 bunch coriander (stalks and all)
- 1 tsp (heaped) cumin powder
- 1 tsp chilli powder**
- 1 tsp (level) turmeric powder
- Salt to taste, I used just under 1 tsp
- In a food processor, combine your beans, coriander (if you don’t like coriander, swap it for parsley), your onion, and your spices. Blend!
- In a bowl, add your paste mixture with the diced pepper (if you want to spend time to dice yours more finely, I recommend it), the shredded carrots and the chickpea flour. Get your hands in there and mix (I suggest having your hands be slightly damp).
- Now, I used chickpea flour to increase protein content in these and to keep them gluten-free and lower-carb, but if you want to swap it for another flour, go ahead.
- Roll our your balls. It’s at this point that you’ll chose whether you want to freeze them or bake them straight away. I froze most of mine, and made four for dinner that night.
- If they’re fresh, bake for 20 minutes at 180C, and if they’re frozen, at 180-200C for 25-30 minutes.
My batch made 18 balls, the other three just didn’t fit into this tray. It’s at this point that you’ll chose whether you want to freeze them or bake them straight away. I froze most of mine, and made four for dinner that night.
This is how I served it up for myself, and it was divine. This bowl genuinely made me mind-numbingly happy. I love, love, love it when good, healthy food does that! You can serve yours however you like, but here I’ve got my falafels on a bed of lettuce, spinach and basil, paired with roasted sweet potato and roasted beetroot, a quarter of an avocado, and some sliced cherry tomatoes.
Please make these! There’s not a chance you’d regret it.
As always, bilafiya!
(well wishes and wellbeing)
Sand Kitchen 
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