- 100g unsalted tahini
- 15mL lemon juice
- 1 clove garlic, crushed
- 150mL So Good Almond Original
- 400g can black beans, drained and rinsed
- 1 small carrot, grated
- 50g wholemeal breadcrumbs
- 1 egg
- 1 clove garlic, crushed, extra
- ¼ cup chopped flat leaf parsley
- 1 tsp cumin seeds
- ½ tsp ground coriander
- 2 tbs olive oil
- 200g mixed lettuce
- 1 medium lebanese cucumber, thinly sliced
- 150g cherry tomatoes, halved
- ¼ red onion, thinly sliced
- 4 wholemeal pita breads, optional
- 1 lemon, cut into quarters, optional
Black bean falafels with tahini almond sauce
Serves: 4
Prep: 30
Cook: 10
Ingredients
Method
- Place tahini in a food processor or blender with lemon juice, garlic and So Good Almond Original. Blend until fully combined. Add a little water to loosen if a little thick. Refrigerate until needed.
- Mash black beans in a large bowl. Add carrot, breadcrumbs, egg, extra garlic, parsley and spices and stir until fully combined. Using wetted hands roll tablespoonfuls of mixture into balls. Place on a tray lined with baking paper and refrigerate for 15 minutes to allow to firm slightly.
- Heat oil in a large non-stick frypan over medium heat. Cook falafels for 5 minutes, turning until lightly browned and warmed through. Drain on paper towel.
- Toss together lettuce, cucumber, tomatoes and onion. Serve falafels with salad, tahini sauce and wholemeal pita bread.
The latest nutrition advice, plus health and wellness tips delivered to your inbox monthly