These patties are a great twist on the traditional falafel. As they’re baked they’re healthier than their deep-fried cousins and serving them on toasted sourdough makes a great change from the traditional wraps. They’re perfect for lunches, snacks and even as a veggie option at a BBQ.
1⁄2 large onion (about 60 g/2 oz.)
2 garlic cloves
320 g/2 cups cooked red kidney beans, well drained
2 tablespoons toasted
ground sesame seeds or ground flaxseeds
1 tablespoon dark sesame oil (or pumpkin seed oil or olive oil)
1 teaspoon salt
2 tablespoons gram flour (chickpea/garbanzo bean flour)
¼ teaspoon bicarbonate of soda/baking soda
Roasted Red Pepper and Mustard Sauce (see below)
pickled vegetables of your choice
baking sheet, lined with baking paper
Makes 18 patties
Preheat the oven to 180°C (350°F) Gas 4.
In a food processor fitted with an ‘S’ blade, finely chop the onion and garlic. Mash the beans with a fork, leaving some chunks, then mix the beans with the chopped vegetables and all the other ingredients. The mix should resemble a thick cookie dough. Use a measuring spoon to scoop 18 flat, free-form patties onto the lined baking sheet.
Bake in the preheated oven for 15–20 minutes, until dry enough to separate from the baking sheet without falling apart.
These falafel patties are on the saltier side and I love them served on slices of freshly baked or just toasted sourdough bread with Roasted Red Pepper and Mustard Sauce, rocket/arugula and any type of pickled vegetables on the side.
You can use cooked chickpeas/garbanzo beans instead of kidney beans for a more authentic falafel flavour, if you like.
Roasted Red Pepper and Mustard Sauce
The best variety of peppers to use for this yummy sauce are long, red pointed Romano peppers, but if you can’t find them you can use red (bell) peppers too. Roasting peppers deepens their flavour and gives a wonderful aroma, and goes well with any kind of falafel.
1 kg/2 ¼ lbs. Romano peppers
60 ml/ ¼ cup extra-virgin olive oil
2 tablespoons smooth Dijon mustard
4 garlic cloves, crushed
apple cider vinegar, to taste
chilli/chili powder or freshly ground black pepper (optional)
sea salt, to taste
baking sheet, lined with baking parchment
Makes about 240 ml/1 cup
Preheat the oven to 180°C (350°F) Gas 4. Wash and pat-dry the peppers, leaving them whole.
Place the whole peppers on the baking sheet and roast in the preheated oven for 20–25 minutes, turning frequently until the entire pepper skin has turned black and blistery.
Remove from the oven, put the peppers into an airtight container and let rest, tightly covered for long enough to build up the steam; about 15 minutes. This will make peeling the skin easier.
Save all the liquid that leaks from the peppers while cooling, and the liquid coming out as you peel and deseed. Blend the peeled and deseeded peppers in a blender or food
processor until smooth, adding the oil, collected juices, Dijon mustard, garlic, salt and a little vinegar. You can also add a little chilli/chili powder or black pepper, for extra heat. Add more pepper juice or oil to reach the desired consistency. Store in a tightly covered sterilized jar in the fridge and use within 1 month.
For more falafel recipes, check out Falafel Forever by Dunja Gulin.