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.
- 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.