Recipe by Amelia Littlejohn
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These butterbean falafels are so simple to make and perfect to keep in the fridge for lunches throughout the week. Add to salads, serve in a wrap with hummus or grab and go for a savoury, high-protein snack.
Cooking mode
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- 400g tin of butterbeans
- 3 tbsp tahini
- 4 tbsp olive oil
- 2 tbsp water
- Juice of 1/2 lemon
- 1 garlic clove
- 1 tsp paprika
- 1 tsp dried herbs
- 6g fresh coriander
- 1 tbsp gram flour (or plain GF flour)
- salt & pepper
Utensils
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Step 1
Pre-heat the oven to 180 degrees celsius.
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Step 2
Drain and rinse the butterbeans well.
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Step 3
Add to a food processor along with all the other ingredients.
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Step 4
Pulse well until combined but with some small chunks left.
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Step 5
Shape into balls and place on a baking tray.
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Step 6
Bake in the oven for around 15 minutes, until lightly golden.
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Step 7
Enjoy!
