So, earlier on today, I was having a look at Jack Monroe’s Blog when I came across her recipe for falafel. I’ve never made falafel with kidney beans before, so I decided to give them a go.
I tweaked the recipe slightly (as you do) to suit our palates and this is what I came up with.
Kidney Bean Falafel
1 Large Carrot
2 Cloves of Garlic
2 Tablespoons of Rice Flour
Splash of Olive Oil
2 Teaspoons of Curry Powder
400g Tin of Kidney Beans
Coconut Oil (For Frying)
Peel and grate the onion and carrot into a bowl.
Peel and press the garlic and add it to the bowl.
Drain and rinse the kidney beans.
Pop the beans in a saucepan with enough water to cover them and put them on a high heat on the cooker.
When the beans come to the boil, reduce the heat and let the beans simmer for about ten minutes.
Meanwhile, melt 2 teaspoons of the the coconut oil in a frying pan over a medium heat.
Fry the curry powder in the coconut oil.
Add the mixture from the bowl and saute it gently for about 10 minutes.
Remove the mixture from the heat.
Once the kidney beans are done, take them off the heat, drain and rinse with cold water.
Pop them in the mixing bowl you used earlier.
Mash the beans.
Add the curried carrot-onion mixture to the beans.
Add the flour and olive oil, season with salt and pepper and mix well.
Using a soup spoon, shape the mixture into balls.
Melt about two tablespoons of the coconut oil in a frying pan over a medium heat.
Add the falafel and fry evenly – about four minutes in total.
We had this on a bed of rocket with some boiled new potatoes.