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 👊.


  • 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


  1. Cut the onion, garlic and the fresh herbs.
  2. 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.
  3. Make the falafel balls using approximately one tablespoon of your mixture for each falafel.
  4. Heat some vegetable oil in a pan and fry the falafel balls in approximately 15 minutes until they have a nice, crispy brown layer.
  5. 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!