Beans make a delicious twist on traditional falafel.
Spicy Butter Bean Falafel
This is a delicious little twist on falafel. Of course you can use classic chickpeas but butter beans make a lovely subtle change and the zing and heat of the harissa is gorgeous. Use the best tahini you can find.
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Gluten free & vegan. Serves 6.
1 tin butter beans
2 cloves garlic
20g sesame seeds
2 tbsp olive oil
1. Preheat the oven to 200°C.
2. Start by draining the butter beans and rinsing them.
Add them to your food processor with the tahini, minced garlic, harissa and the juice of half a lemon.
3. Season with salt and pepper and pulse until it’s just starting to come together. Don’t over blend it, you want it to be a chunky paste that holds together when shaped but isn’t smooth.
4. Use your hands to roll the mixture into balls and then roll them in sesame seeds to coat. Grease a roasting tray well with olive oil, then add the balls and shake it gently so they roll around in the oil.
5. Bake at 200°C for 25 minutes until golden. Flip them once after about 15 minutes.
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