Recipes>Bean Recipes

Nadiya Hussain’s Baked Bean Falafel

by Nadiya Hussain from Time To Eat

Easy

Makes 20-24

Total 1hr

Cook 1hr

Transform a classic store-cupboard ingredient into a satisfying lunch with Nadiya Hussain ‘s recipe for falafels made with baked beans. As seen on Nadiya’s BBC series, Time to Eat.

Discover more delicious Bean recipes

From hearty stews to fresh salads

From the book

Time To Eat

Nadiya Hussain

Time To Eat

Nadiya’s foolproof recipes for family dinners

Every recipe from the BBC2 TV series

Reliable recipes and time-saving tips

Buy From

Introduction

I don’t know about you, but we always have baked beans in the cupboard so this is a great recipe for if you want to try something different with them. It might sound like an unusual recipe . . . you’re just going to have to trust me on this one! If you also like coleslaw, double up the sauce ingredients and pop the extra ingredients on your shopping list.

Tags

Ingredients

For the falafel:
4 x 400g tinsof baked beans
1large egg
6cloves of garlic, crushed
1large onion, chopped
1 tspsalt
1 tspchilli powder
1 tbspground cumin
1 tbspground coriander
120gchickpea flour
a large handful of fresh parsley, finely chopped
cooking oil spray
For the sauce:
1clove of garlic, grated
1 tspsalt
4 tbspmayonnaise
a squeeze of lemon juice
1 tbspchopped fresh parsley
2 tbspsriracha sauce
For the coleslaw (optional extra):
3carrots, grated
½white cabbage, finely shredded
½red cabbage, finely shredded
1red onion, thinly sliced

Essential kit

You will need a blender.

Method

Drain the beans, keeping the sauce aside in a separate bowl. Then rinse the beans and leave them to drain. Put the beans and the egg into a blender and whiz until you have a smooth paste. Transfer to a bowl and add the garlic, onion, salt, chilli powder, cumin and coriander. Add the chickpea flour and mix everything together – it may be quite a wet mix.

Preheat the oven to 220°C/fan 200°C and have a large baking tray ready, generously greased.

Using wet hands, create walnut-sized balls of the bean mixture and pop them on the tray. Spray them with oil all over and bake in the oven for 25–30 minutes, turning them halfway through.

To make the sauce, add the garlic, salt, mayonnaise, lemon juice and parsley to 150g of the drained bean sauce from the tin. Stir and set aside.

If you don’t want to waste the rest of the bean juice, double up the sauce ingredients to make a double batch of it. Use half as a dipping sauce for the falafel. Stir the other half through the coleslaw ingredients listed.

When the falafels are baked I like to eat them squashed inside a soft bap, smothered with the sauce and some salad (and some of the coleslaw, if you’ve made it). There is plenty here to eat and to freeze, so pop the extra into a freezer bag.

The coleslaw will keep in the fridge for 2-3 days. Serve alongside cold cuts of meat, or in a jacket potato.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients
Method

More Recipes from Time To Eat

View all

Nadiya Hussain’s Slow Cooker Mushroom Lasagne

by Nadiya Hussain from Time To Eat

by Nadiya Hussain from Time To Eat

More Bean Recipes

View all

Jamie Oliver’s Fish Filo Parcel and Beans

by Jamie Oliver from Eat Yourself Healthy

Yellow Vegetable Curry

by Mandy Yin from Simply Malaysian

More Lunch Recipes

View all

Jamie Oliver’s Silky Aubergine Flavour Fest

by Jamie Oliver from Eat Yourself Healthy

Jamie Oliver’s 5-minute Tasty Toppers

by Jamie Oliver from Eat Yourself Healthy

Get our latest recipes, features, book news and ebook deals straight to your inbox every week