Vegetable falafel balls with red kidney beans spread
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Ever wondered how to recreate your favorite falafels? They are way easier than you think to make and so flavorful that they will become one of your staple meals 😋
And with this special kidney bean spread, this recipe is a must-try: full of plant-based protein and spices for a tasty and satisfying meal 👊.
Ingredients
- ½ can of chickpeas (200 gram)
- 1 can of red kidney beans
- 1 red onion
- 1 clove of garlic
- 200 grams frozen peas
- 1 bunch of parsley
- 1 bunch of fresh mint
- 200 gram sundried tomatoes
- 10 green olives
- 1 lemon
- 3 tsp cumin seed
- 2 tbsp extra vergine olive oil
- Handful of walnuts
- Salt and pepper
Procedure
- Cut the onion, garlic and the fresh herbs.
- Prepare the falafel first. Add the (drained) chickpeas and ¼ of the red kidney beans to a food processor and add the red onion, garlic, peas, fresh herbs and spices. Mix together.
- Make the falafel balls using approximately one tablespoon of your mixture for each falafel.
- Heat some vegetable oil in a pan and fry the falafel balls in approximately 15 minutes until they have a nice, crispy brown layer.
- Now you can make the spread. Put the remainder of the red kidney beans in a food processor and add the sundried tomatoes, olives, lemon juice, a handful of parsley, the olive oil and some salt and mix until thick and smooth.
To serve: add a couple of tablespoons of the red kidney spread on a plate and spread it out evenly. Put 4-5 falafel balls on top and garnish with some extra parsley and roughly chopped walnuts. Enjoy!
