Blackbean, Oat and Chia Falafel
Preparation Time: 30-40 minutes
Chilling Time: 1-2 hours
Cooking Time: 15-25 minutes
Makes: 30 falafel balls
140g Primrose’s Kitchen Oatmeal and chia
260g ground almonds
450g carrots, washed well, peeled
2x 400g can of black beans, rinsed and drained
2-4 tbs of olive oil
100g ground flaxseeds
A small bunch of fresh parsley, washed and chopped super finely
4 tsp onion powder
4 tsp ground cumin
4 tsp ground cardamom
4 tsp salt
1 tsp black pepper
Coconut oil or rice bran oil for frying
Serve with (optional):
Cooked grains such as quinoa or buckweat
A handful of pomegranate seeds
Seeds or nuts
In a large bowl, mix the almond meal and Pimrose’s Kitchen Oatmeal and Chia until nicely combined.
Chop the carrots into small chunks and, together with the black beans, blend in a high speed blender until a thick puree is formed. Add this puree as well as all the other falafel ingredients (EXCEPT the oil for frying) to the oatmeal, chia and almond mixture and stir until nicely combined. If the mixture looks a tiny bit too dry, feel free to add another tablespoon of olive oil. Shape the mixture into 30 falafel balls and put in the fridge for about 45 minutes so the mixture sets and holds together.
When you are ready to prepare your falafel balls, preheat the oven to 160-170C (325-350F). In a large frying pan, heat up the frying oil. Pan fry each falafel ball for 2-3 minutes on each side until crispy. Transfer them to a lined baking tray and place them in the oven for about 10-20 minutes.
Finally serve with all the trimmings to form a lovely bowl of plenty and enjoy!
Tip: You can freeze any surplus for a quick midweek meal.