I actually made two falafel recipes last weekend because they were so easy and straightforward. This is the second one. It is much more like how you would expect a falafel to be – round, with chickpeas and a subtle hint of spice and herbs.
By this point I had pretty much thrown the recipe book out the window. I was getting cocky and for once it paid off. These. Are. Awesome.
MDM’s Chickpea and Cannellini Bean Falafel
- 300g tin cannellini beans (drained gives 175g)
- 400g tin chickpeas (drained gives 240g)
- 3 large tbsp porridge oats
- 3 crisprolls (toasted wholemeal bread is probably fine)
- 2 small/1 medium red onion, finely chopped
- 1 tsp baking powder
- 1 tbsp ground cumin
- 1 tsp ground coriander seeds
- 1 tsp turmeric
- Fresh herbs as shown in the photo above – three fennel fronds, sage, thyme and a wee bit of parsley and coriander too
- 1 tbsp homemade lemon-infused olive oil
- Salt and pepper to taste
- Blitz all ingredients in a food processor. This is drier than my last recipe and I had to scrape the sides down a few times. It won’t turn out as smooth.
- Refrigerate mixture for an hour or so. Or don’t if you want them asap!
- Form mixture into small balls. This makes around 20 falafel.
- Fry in a large frying pan or wok on medium heat, turning gently regularly for around 20-25 minutes.
- Eat straight away or freeze for heating up in the oven.