Black Bean & Lentil Falafels

I made these the other day and served with Spaghetti and tomato sauce, they were so tasty, the following day I had them in a salad, and also snacked on a couple. I put the rest in the freezer they are so versatile. I hope you enjoy them as much as we do. They are quick and easy to make as you’ll find out, another great idea was to serve these as a starter with a creamy hummus dip.

The tomato sauce can be used as a pasta sauce or you can use it to drizzle over the falafels top with vegan cheese pop under the grill for 2-3 mins and serve in ramekins as a starter.

Black Bean & Lenti Falafels

These falafels can be an addition to so many meals, vegan meatballs, salads, falafel subs, served as a starter, what is even better you can store them in the fridge for 3-4 days or freeze a batch making cooking up a tasty meal even easier.
Prep Time 5 mins
Cook Time 30 mins
35 mins


  • Food processor or blender
  • baking tray
  • parchment paper


  • 1 Can Black beans Drained
  • 1 Can Green Lentils Drained
  • 4 Cloves Garlic
  • 1 tbsp balsamic glaze
  • 1 tbsp Tamari
  • 1 tbsp flaxseed
  • 3 tbsp tapioca flour Plain Flour can be used also
  • 100 g breadcrumbs
  • 2 tbsp tomato puree
  • 1 crushed vegetable stock cube
  • 8 Sundried Tomatoes Drained from the oil
  • 1 tsp Onion Granules
  • 2 tbsp Olive Oil


  • Set the oven to 180C then simply add all of the ingredients to a food processor or blender, blend until you have a smooth consistency.
  • Using an icecream scoop, use one scoop for each falafel roll the mixture into balls. You can use a little water on your hands if you are finding the mixture stick to them.
  • Place the falafels on a baking tray with parchment paper and place in the oven
  • bake for 30 mins checking on them half way
  • Either serve striaght away with pasta and a tomato sauce for meatless balls, or enjoy as a starter with a dip of choice. Or leave to cool on the side and You can store them in the fridge for 3-4 days. You can also freeze them.


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