Although traditionally made from chickpeas, falafels can also be made from other legumes. One of my favourite shop-bought brand of falafels are made from broad beans but to satisfy my hunger for my favourite French beans I’m adapting my recipe to incorporate flageolet beans.
- 1 x 400g tin flageolet beans, drained
- 2 x shallots, finely chopped
- 1 x red chilli
- 1 x tsp cumin
- Half a tsp turmeric
- Pinch of cayenne pepper
- Handful of flat leaf parsley, roughly chopped
- Squeeze of lemon juice
Combine all the ingredients in a food processor and purée until fairly smooth (but still with some texture).
Divide the mixture into 12. Using floured hands, form the mixture into small patties.
Shallow fry for a few minutes on either side until golden.
Serve in flatbread with hummus and salad
The kids declared yesterday’s cannellini bean pâté as ‘better than hummus’ so I’m hoping these will also be a popular addition to their lunch boxes.