Baked Bean Falafel Recipes

Steps:

• Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
• Preheat an oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
• Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

Steps:

• Drain the beans, keeping the sauce aside in a separate bowl, then rinse the beans and leave them to drain. Put the beans and egg into a blender and blend to a smooth paste.
• Transfer to a bowl and add the garlic, onion, salt, chilli powder, cumin and coriander. Add the chickpea flour and mix everything together - it may be quite a wet mix.
• Preheat the oven to 220C/200C Fan/Gas 7 and have a large baking tray ready, generously greased.
• Using wet hands, create walnut-sized balls of the bean mixture and pop them on the tray. Spray them with oil all over and bake in the oven for 25-30 minutes, turning halfway through.
• To make the sauce, add the garlic, salt, mayonnaise, lemon juice, parsley and Sriracha to 150g/5½oz of the drained bean sauce from the tins. Stir and set aside.
• If you don't want to waste the rest of the bean juice, double up the sauce ingredients to make a double batch of it. Use half of it as a dipping sauce for the falafel. If making the coleslaw, stir the other half of the bean sauce through the coleslaw ingredients listed.
• Serve the falafels squashed inside a soft bap, smothered with the sauce and the coleslaw if you've made it. There is plenty here to eat and to freeze, so pop any extras into a freezer bag.