Lighter than chickpea falafels, these are a great veggie treat. Really easy to make and lovely in a wrap or with couscous. You can get creative and add extras and alternatives such as feta cheese or leeks. This batch makes about 8-9 falafels!
Ingredients
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1 tin of kidney beans (drained)
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1/2 a red onion
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150g mushrooms (finely chopped)
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3 cloves garlic (crushed)
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1tsp cumin
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1tsp ground coriander
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1/2tsp smoked paprika
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Handful of cheese (optional)
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Salt and pepper to season
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Handful fresh coriander
Method
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Heat the oven 180c
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In a large frying pan, cook the onion and garlic in about a tbsp of olive oil
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Add the spices and the finely chopped mushroom- cook for around 5-10 mins
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In a separate large bowl, crush the kidney beans with a potato masher. This should form a smoothish paste, you don't have to mash it too much if you want a bit more texture
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Mix the onion, garlic and mushroom mixture in with the beans and season with a good pinch or salt and pepper
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Add some finely chopped coriander and a handful of grated cheese
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Build the mixture into balls with your hands and place of an oiled baking tray
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Cook in the oven for around 30-35mins
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Remove the falafels from the oven and warm up the previous frying pan with some olive oil
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Fry the falafels to give them a nice crispy coating for a minute or two on each side
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Serve with anything you like! I love them with couscous, some hot sauce and tzatziki or in a wrap with some delicious salad.
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