#mixed bean

Falafels are yummy and delicious and can be made in many ways and can be served in many ways. Serves them as a snack with Hummus or Tahini sauce or served as a stuffing in a pita bread with pickled vegetables or served as a salad with pickled onions and vegetables. You can also serve it in a sandwich or as a burger. Hummus or Tahini sauce or garlic yogurt would be best to serve along with this Falafels or just serve them with ketchup and enjoy.

Did you ever try Mixed Bean Falafel? You must try…they are the best! Now, who needs take-out when you can simply make delicious Falafels at home? If you have never tried Mixed Bean Falafel then I insist you try these whenever you get time. Enjoy your tea-time with this easy and delicious snack.

Serves 15-18 Falafels

Ingredients:

1 ½ Cup mixed bean (black bean, black eye bean, red bean), soaked for 6-8hrs

½ Cup onion, chopped

¼ Cup parsley, chopped

¼ Cup coriander, chopped

3-4 Green Chilies, chopped

3-4 Garlic cloves, chopped

1 ½ Tsp cumin seeds

1 Tsp coriander powder

1 Tsp red chili powder (optional)

1 Tbsp all-purpose flour, for binding

1 Tbsp lemon juice

½ Cup- ¾ Cup bread crumbs

Coconut oil/ cooking oil for deep frying

Learn Step By Step Recipe With Pictures For Mixed Bean Falafel | Mixed 3 Bean Falafel Recipe

Recipe:

Step 1- Take soaked beans, chopped onion, garlic, green chilies, coriander leaves, parsley,  and cumin seeds to a grinder jar and grind to a coarse mixture. Transfer to a mixing bowl

Step 2- Add coriander powder, red chili powder, lemon juice, bread crumbs, all-purpose flour, and salt and mix it. Refrigerate the mixture for an hour or two

Step 3- Heat oil in a deep frying pan. Take out the mixture from the fridge and divide the mixture into 15-18 equal portions and make balls. Flatten them a bit using your fingers and dust them with breadcrumbs. Keep them on a plate. Drop a small portion of the mixture to check if the oil is hot enough for deep frying

Step 4-  Deep fry the balls on medium. Adjust heat to fry the balls from inside too. Too hot oil can leave the balls uncooked from inside. Fry them until golden brown and crisp. Drain them on a paper towel. Fry the rest balls in batches

Serve warm with your choice of sauce and enjoy the crispy from outside and soft from inside Falafels.

Last night at Slimming World we had a tasting evening, my second since joining and great fun as you get to share and taste new recipe ideas.

For the first tasting evening (a couple months ago) I made two dips, both tasted good although I will admit only one looked particularly appetising!  The dips were - Roasted Pepper and Tomato Hummus and a Mixed Bean Dip.

See the recipes below.

Roasted Pepper and Tomato Hummus:

Oven roast a whole red pepper and two salad tomatoes, skinned and deseeded, with a spritz of fry light and a scattering of cumin seeds, chilli flakes (I like chipotle style), black pepper and a touch of smoked paprika.

While they are roasting, drain a can of chickpeas and then blitz them in a food processor (I have mini chopper like the one shown in the picture below) 

Add juice of half a lime, garlic - one clove turned into a paste; do this by dicing really finely then adding a touch of salt and using the flat edge of your knife to crush until a paste forms.  Give a quick blitz to incorporate it through the chickpeas.

Once the pepper and tomatoes are cooked through add them to the chickpeas and blitz until totally blended.  

The amount of blitzing will vary depending on how course you like your hummus, I like mine really smooth so sometimes I add a little extra lime juice to and mix again to help get a really smooth consistency.  Add salt to taste if you want.  

All seasoning is to taste to add as much or as little as you like or substitute other spices if you like.  

Mixed Bean Dip:

Warning - this does not look all that nice as it goes a grey/brown colour but it does taste good!

Drain a can of mixed bean salad and add to the food processor, add a finely diced clove of garlic a splash of balsamic vinegar and/or apple cider vinegar, cracked black pepper and a pinch of sea salt and a handful of spinach leaves. You could also add dried chilli flakes if you wanted a bit of a kick.  And give a quick blitz - you want to keep it course so the beans and spinach are only just incorporated.

Pop the mix in a bowl and then add a very finely diced red onion and spoon mix together.  You can also add some grated carrot and apple here if you fancy and some sweetcorn.