Vegan falafel

Falafel

Perfect with hummus, salad and pitta bread, this falafel recipe is ideal for lunch or for a light dinner.

Ingredients:

275g/9oz dried chickpeas (you can use tinned, but the falafel isn’t as good)
1 small onion
A handful of fresh coriander (you can use dried, but it’s not as good)
2 cloves of garlic
1 tbsp ground cumin
1/2 tsp baking powder
1 1/2 tsp salt
2 tbsp plain flour
Vegetable oil (for frying)

Method:

  1. Soak chickpeas overnight in cold water
  2. Boil chickpeas for 1 hour, then drain them
  3. Roughly chop up the onion, garlic and coriander, then put them into the blender along with the chickpeas, baking powder, cumin and salt
  4. Blend until the ingredient are finely ground and hold together
  5. Take a small handful of the mixture and shape it into balls
  6. Lightly cover the falafel balls in flour
  7. Fry the falafel balls in the vegetable oil until brown and crisp on all sides
  8. Serve with pitta, hummus, salad and other sauces
  9. Eat and enjoy!

Vegan spicy bean burgers

Vegan bean burger

Makes 6 small burgers

Ingredients:

2 tins red kidney beans (approx. 800g if you use dried beans)
1 1/2 medium sized onions
1/2 tsp chilli powder
1/4 tsp cayenne pepper
1 tsp curry powder
1 tsp salt
1/2 tsp black pepper
2 tbsp plain flour (and extra flour for coating the burgers)
4 tbsp vegetable oil (and extra for frying)
1 garlic clove
1 vegetable stock cube

Method:

  1. Bring some water to the boil in a pan and dissolve the vegetable stock cube (and half a tsp chilli powder if you want them particularly spicy) in the boiling water
  2. Add the kidney beans to the boiling water, boil for the¬†recommended¬†amount of time according to the tin (or packet if they’re dried), then for an extra 5 – 10 minutes so that they start to go a little mushy (then they’ll be easier to mash and shape)
  3. Whilst the beans are boiling, dice the onions and peel the clove of garlic (do not chop it up). Put some oil in a frying pan and when it is hot, add the onion and the clove of garlic, then fry until the onions are sauteed (slightly translucent, not at all brown/burnt) then pick out the clove of garlic and bin it and set aside the onions.
  4. Drain the beans when they are done and put them into a medium sized bowl
  5. Using a potato masher, mash the beans
  6. In another large sized bowl, put in the flour, chili, cayenne pepper, curry powder, black pepper, salt and oil and mix together to form a paste
  7. Add the mashed beans and onions into the large bowl (that has the paste in) and mix it thoroughly.
  8. Put flour on a surface and on your hands, then shape the mixture into 6 small balls, flatten the balls into burger shapes and coat in flour on the outside
  9. Leave the burgers to cool on the surface for 10 – 15 minutes
  10. In a large frying pan add some oil (and wait for it to get hot), then add three of the burgers and fry for about 3 minutes on each side (fry them until they go brown and crispy, but make sure they don’t burn), repeat with the remaining three burgers
  11. Serve with bread, a salad and sauces of your choice for the perfect bean burger, eat and enjoy!