Falafels are a go to lunch addition for me – they’re a great one to switch for meat as they’re packed with protein, fiber and carbs which makes them so satisfying and I love just how versatile they are.
The range of falafels available in the supermarkets has grown massively over the past couple of years I have to admit that both Aldi and Morrisons’ Moroccan and Mediterranean falafels have become my go to – but when I have the extra time I love to make a batch myself. There are so many different flavour combinations to experiment with – I love both my mushroom, red onion and hemp protein falafels and my red lentil and sesame falafels but this latest batch is my best yet – baked until crisp and bursting with flavour, they make lunch time so much more exciting.
For these flavour packed falafels, I chose to use black beans in place of chickpeas, which creates a slightly softer texture that’s so addictive. With a crisp outer and center that’s laced with crunchy bites of sweetcorn and juicy sun dried tomatoes, these are such a satisfying plant based alternative to meat. You might be a little apprehensive when you see the ingredients list, but I love sneaking a spoonful of peanut butter in to my falafels and burgers – firstly just because I am well and truly obsessed and secondly, it helps to stick everything together whilst adding a rich, nutty flavour.
I find that these falafels taste best warm, but they transport great in a lunchbox too. I love them on a loaded vegan sandwich, dipped in hummus, served alongside a kale salad or with sweet potato wedges.
I love seeing you recreate my recipes so if you make this, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.
makes 12 falafels
- 1 can black beans (240g when rinsed and drained)
- 50g frozen sweetcorn
- 20g sundried tomatoes, roughly chopped
- 25g ground almonds
- tbsp crunchy peanut butter
- 5g fresh coriander, chopped
- tsp cumin
- 1/2 tsp each paprika and ground coriander
- 1/4 tsp turmeric
- Pre heat the oven to gas mark 5 and line a baking tray with greaseproof paper.
- Add the black beans, sweet corn, sun dried tomatoes, fresh coriander and spices to the blender and blend for a few seconds until the mix is combined – you still want it to be a little chunky.
- Transfer the mix to a mixing bowl and stir in the peanut butter until fully combined.
- Divide the mixture in to four equal balls. Take each quarter of the mixture and using your hands, shape in to 3 falafels. Repeat with the remaining mixture until you have 12 falafels.
- Place the falafels on the baking tray and in to the oven for 20 minutes, turning over halfway through to ensure that they bake evenly.
- Remove from the oven and serve warm or allow to cool. I love them alongside hummus, a kale salad or sweet potato wedges.
- These falafels will keep in an airtight container in the fridge for up to 5 days, but I like to freeze the rest where they’ll keep for up to 2 months.