Sundried Tomato and Butter Bean Falafels

The fact that this is third falafel recipe that I’ve created in a matter of months speaks volumes for how much I love them. Whilst the market for shop bought falafels is growing by the day, they’re often loaded with unnecessary oils and preservatives which lowers their nutritional value, plus homemade ones taste a whole lot better! And whilst these may not taste like traditional falafels, they make the most delicious alternative and are bursting with so much flavour. There’s a wonderful warmth from the cumin, contrasted by the sweetness of the tomatoes and the slight bitterness from the creamy tahini. Not only are they delicious, they’re also packed with plant-based protein and fiber to help keep you fuller for longer making them the perfect accompaniment to your lunch time salad. And when they’re so simple and cheap to make, you’ve really got no excuse not to try them!

Ingredients

  • 1 x 400g can butter beans
  • 1/2 cup sundried tomatoes (drained and dried)
  • 1/2 cup spinach
  • tbsp chia or flax seeds
  • heaping tbsp tahini
  • juice of 1/2 lemon
  • tbsp cumin
  • tsp dried basil
  • 1/2 tsp each oregano, paprika and turmeric

Method

  1. Pre-heat the oven to gas mark 4 and line a baking tray with greaseproof paper.
  2. In a blender or food processor, blend the chia (or flax) seeds until they are finely ground. Then combine with 2 tbsp of water and set aside the thicken.
  3. Chop the sundried tomatoes into chunks and add to the blender along with the spinach and spices. Pulse the mix for a few seconds until it’s all come together but isn’t completely smooth. Transfer to a large mixing bowl.
  4. Drain and rinse the butter beans then add them to the blender along with the tahini, chia mixture and lemon juice. Blend until almost smooth and transfer to the mixing bowl.
  5. Using your hands, mix everything together until it forms one large ball and then divide into quarters. Take each quarter of the mixture and divide again into 3, and using your hands shape them into round falafels. The mix yields 12 falafels.
  6. Place the falafels in the fridge for 30 minutes, to allow the mixture to firm up. Then add to the pre lined baking tray and place in the centre of the oven. Cook for 30 minutes, flipping them over half way through. The falafels should be golden and crispy on the outside.
  7. Serve in a buddha bowl alongside roasted chickpeas, sweet potato chunks, homemade hummus and veggies or even between two slices of homemade bread slathered with hummus, mashed avocado and cherry tomatoes.

If you make these, don’t forget to tag me on Instagram @nourishingyas x

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