Happy international vegan day! Today's recipe is a spicy bean falafels with lime and cilantro. They're a great mix between flavours from south america and asia! I love these falafels because they're super filling, high in protein, easy to make and of course... they taste delicious! I choose to serve these with black rice, king oyster mushrooms with sesame and soy, a fresh salad and edamame beans!
These falafels are especially great if you don't feel like you're getting full enough by your vegan meals. By adding something like bean falafels, you'll get that satiating feeling of something "heavier" than just veggies and you'll stay full for longer because of the protein!
1 can of chickpeas (400g)
1 can of kidney beans (400g)
1 glove of garlic
1 red bell peber
2-3 tbsp pea protein powder (or flour of choice)
2 handful of cilantro
1 juice of lime
Salt/peber to taste
2 tbsp of mixed herbs and spices (I used bbq spice, cumin and paprika)
1-2 tbsp Sriracha (depending on how spicy you want them)
Turn your oven to 180 degrees fan
Start by rinsing the beans and chickpeas
Grill/sauté the red peber in slices until they're slightly burned
Combine all ingredients in a food processor and blend
If the mixture is too soft then add more pea protein/flour of choice
If the texture is too dry then add a bit of water
(use pictures for guidance)
With your hands, start to form little round and flat falafels
Add them to a hot pan with a bit of coconut oil.
Fry them until golden on each side
Add the falafels to a baking tray and bake them until cooked all the way through (about 12-15 min)