Italian Style Bean Falafels (4 Ingredients only)

Italian Style Bean Falafels (4 Ingredients only)

For those who are on the go a lot or find cooking filling plant-based meals too hard, here is a quick bean falafel recipe I'm sure you will like. Use the base ingredients then add herbs and spices to your taste.  Also great to pop into kids school lunchboxes with a side salad, in a wrap or with whole grains. Best served with cashew cream or sriracha dipping sauce / dressing. 

 

Suitable for:

  • Gluten free 
  • Quick Meals 
  • SOS free 
  • Vegan
  • Plant-based
  • Egg-free
  • Dairy-free
  • Coeliac
  • Kids Lunch 
  • No cholesterol 
vegan bean falafel

Ingredients: 

  • White beans - 1 can (cooked)
  • Flax egg - 1.5
  • Italian Herbs and spices (1 tbsp)
  • Ground Cassava (1 tbsp)

Method:

  • Drain and wash the beans
  • Mash with a fork well to create a smooth paste 
  • Add the remaining ingredients and combine well
  • Place in the fridge for at least an hour or until you are ready to use (up to 2 days)
  • It should be firm and slightly tacky
  • Pre-heat oven to 200°C
  • Roll into balls and cook for 20 minutes 
  • It is optional to add oil when cooking - these can also be pan-fried 

 

That's it! Simple, high plant-protein, and filling. Keep leftovers for three days in the fridge. Warm up for best results. As you can see they are crisp on the outside with a delicate centre. If you cant get ground cassava then use ground almonds or ground oats, they create a nice crisp texture. Do avoid coconut flour for this one. 

+ Cashew cream recipe can be found on articles and home page 

++ Flax egg - 1.5 Tbsp flax seeds and 4 tbsp of water, let it sit until gelled. 

Let me know how you get on. 

Coconutandwhat 

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Mung Bean Stew

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