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Hi guys,
Today we're making baked black bean falafels! Some purists might say "THAT'S no falafel"
But what else would I call it when they have that perfectly spiced crunch on the outside,
soft savory insides with that beautiful falafel flavour?
Anyways, I love using black beans because they are packed with more antioxidents than
chickpeas or garbanzo beans and there really isn't much of a flavour difference in the
end.
That said, this you can use pretty much any bean in this recipe; kidney beans, navy beans,
whatever YOU have on hand.
But today, I'm going to be using one cup of cooked black beans, rinsed and drained.
A quarter cup of chickpea flour, I'm adding a tablespoon of chopped sundried tomatoes
but that's completely optional.
A half cup of minced onions. I used red 'cause it's what I had on hand but you can use whatever
you have.
2 cloves of garlic, a tablespoon of cilantro, a teaspoon of cumin, a teaspoon of ground
coriander, half a teaspoon of salt, a quarter teaspoon of pepper and two tablespoons of
your favourite cooking oil.
So first, preheat your oven to 375 degrees Fahrenheit, that's 190 degrees Celsius.
Then put everything except the oil into a large bowl and mash it down until the beans
are all broken up and the ingredients are combined.
I would recommend using a potato ricer for this, but I didn't have one so I used a pasty
cutter. Just use what you have to get the job done!
Next, stir in the oil. Why the oil last? I have put it in with the rest of the ingredients
before and then proceeded to splash myself with it as I was mashing the beans. So, not
my most graceful moment. This is probably a lot safer.
When everything is combined, you can set that aside and prep your baking sheet.
Here I'm using a muffin tin for no other reason than it's what I had on hand that was clean.
Here I'm greasing the tins with a little oil that will help the falafel form a crunchier
crust on the bottom and to not stick.
But normally I just use a baking sheet with parchment paper and that works just as well.
Next, create your falafel balls! I'm using a little scooper that makes each falafel just
over one inch in diameter.
It's a soft batter so it works perfectly. I got a total of 16 falafel out of this batter.
Next, just pop them in the oven. If you want them to crisp evenly, you may want to flip
them at the 15 minute mark, but it's not really necessary.
After a total bake time of 30 minutes, take them out and let them cool for a couple minutes
before eating.
These are so deliciously crunchy on the outside but tender and moist on the inside. Stick
them in wraps, eat them as snacks or add them to a salad like I did here.
If you're making them for later, let them cool completely before storing them in an
airtight container. This helps keep the crispness when you heat them up later.
And that's it! I hope give these tasty little black bean falafels a try! Let me know if
you do or have any questions. If you liked this video, please give it a thumbs up and
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