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

  • 1 tin of kidney beans (drained)

  • 1/2 a red onion

  • 150g mushrooms (finely chopped)

  • 3 cloves garlic (crushed)

  • 1tsp cumin

  • 1tsp ground coriander

  • 1/2tsp smoked paprika

  • Handful of cheese (optional)

  • Salt and pepper to season

  • Handful fresh coriander

Method

  1. Heat the oven 180c

  2. In a large frying pan, cook the onion and garlic in about a tbsp of olive oil

  3. Add the spices and the finely chopped mushroom- cook for around 5-10 mins

  4. 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

  5. Mix the onion, garlic and mushroom mixture in with the beans and season with a good pinch or salt and pepper

  6. Add some finely chopped coriander and a handful of grated cheese

  7. Build the mixture into balls with your hands and place of an oiled baking tray

  8. Cook in the oven for around 30-35mins

  9. Remove the falafels from the oven and warm up the previous frying pan with some olive oil

  10. Fry the falafels to give them a nice crispy coating for a minute or two on each side

  11. Serve with anything you like! I love them with couscous, some hot sauce and tzatziki or in a wrap with some delicious salad.