🥙 Beans Falafel

Crispy on the outside, tender on the inside — a protein-packed, oven-baked classic.

These bean-based falafels are a great alternative to traditional chickpea versions. High in fiber and full of aromatic herbs and spices, they’re ideal for wraps, salads, or mezze platters.

🧰 Kitchen Tools

• Hand blender

• Mixing bowl

• Oven

• Baking tray

📝 Ingredients

Serves 4 (about 12 falafel balls)

• White beans (soaked): 2 cups

• Garlic: 3 cloves

• Parsley: ½ cup (fresh, chopped)

• Bread crumbs: 1 cup

• Flax flour: 1 tablespoon

• Cumin: 3 teaspoons

• Salt: to taste

• Olive oil: for drizzling

👨‍🍳 Instructions

1. Soak and drainSoak the white beans in water for 24 hours. Drain thoroughly—no excess moisture should remain.

2. Blend into a pastePlace the soaked beans, garlic, and parsley in a hand blender or food processor. Blend until a smooth, uniform paste forms.

3. Add dry ingredientsAdd the bread crumbs, flax flour, cumin, and salt. Blend again or mix well by hand until you get a dough-like consistency that holds its shape.

4. Shape the falafelsWith your hands, form small balls or patties from the mixture.

5. Bake until goldenPlace them on a baking tray lined with parchment. Drizzle lightly with olive oil.Bake at 180°C / 350ºF for about 10–12 minutes, flipping halfway through, until golden and slightly crisp.

   
   

💡 Serving Ideas

• Serve inside pita with lettuce, tomato, and tahini sauce

• Add to a grain bowl with quinoa, cucumber, and lemon dressing

• Pair with a yogurt dip or hummus as a snack