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Ingredients
For the falafel
- 4 x 400g/14oz tins baked beans
- 1 large free-range egg
- 6 garlic cloves, crushed
- 1 large onion, chopped
- 1 tsp salt
- 1 tsp chilli powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 120g/4½oz chickpea flour
- a large handful of fresh parsley, finely chopped
- cooking oil spray
- soft bread baps, to serve
For the sauce
- 1 garlic clove, grated
- 1 tsp salt
- 4 tbsp mayonnaise
- squeeze lemon juice
- 1 tbsp chopped fresh parsley
- 2 tbsp Sriracha sauce
For the coleslaw (optional)
- 3 carrots, grated
- ½ white cabbage, finely shredded
- ½ red cabbage, finely shredded
- 1 red onion, thinly sliced
- reserved baked bean juice
Method
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Drain the beans, keeping the sauce aside in a separate bowl, then rinse the beans and leave them to drain.
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Put the beans and egg into a blender and blend to a smooth paste.
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Transfer to a bowl and add the garlic, onion, salt, chilli powder, cumin and coriander.
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Add the chickpea flour and mix everything together – it may be quite a wet mix.
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Preheat the oven to 220C/200C Fan/Gas 7 and have a large baking tray ready, generously greased.
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Using wet hands, create walnut-sized balls of the bean mixture and pop them on the tray.
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Spray them with oil all over and bake in the oven for 25–30 minutes, turning halfway through.
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To make the sauce, add the garlic, salt, mayonnaise, lemon juice, parsley and Sriracha to 150g of the drained bean sauce from the tins.
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Stir and set aside.
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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.
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Use half of it as a dipping sauce for the falafel.
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If making the coleslaw, stir the other half of the bean sauce through the coleslaw ingredients listed.
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Serve the falafels squashed inside a soft bap, smothered with the sauce and the coleslaw if you’ve made it.
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There is plenty here to eat and to freeze, so pop any extras into a freezer bag.
Banner and Image Credit: BBC
