'Let Me Blow Your Mind' Falafel
Recipe type: Gluten-Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 18
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
  • 1½ carrots, shredded
  • ⅓ 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
  1. In a food processor, combine your beans, coriander (if you don’t like coriander, swap it for parsley), your onion, and your spices. Blend!
  2. 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).
  3. 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.
  4. 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.
  5. If they’re fresh, bake for 20 minutes at 180C, and if they’re frozen, at 180-200C for 25-30 minutes.
* Swap with alternative flour if preferred
** If you like heat but not fire, 1 tsp of chilli powder is perfect. Adjust accordingly if you don’t — little less or little more!
Recipe by Sand Kitchen at https://sandkitchen.com/black-bean-falafel/