Baked bean falafel

1. 1

   Drain the beans, keeping the sauce aside in a separate bowl, then rinse the beans and leave them to drain. Put the beans and egg into a blender and blend to a smooth paste.

2. 2

   Transfer to a bowl and add the garlic, onion, salt, chilli powder, cumin and coriander. Add the chickpea flour and mix everything together - it may be quite a wet mix.

3. 3

   Preheat the oven to 220C/200C Fan/Gas 7 and have a large baking tray ready, generously greased.

4. 4

   Using wet hands, create walnut-sized balls of the bean mixture and pop them on the tray. Spray them with oil all over and bake in the oven for 25-30 minutes, turning halfway through.

5. 5

   To make the sauce, add the garlic, salt, mayonnaise, lemon juice, parsley and sriracha to 150g/5½oz of the drained bean sauce from the tins. Stir and set aside.

6. 6

   If you don’t want to waste the rest of the bean juice, double up the sauce ingredients to make a double batch of it. Use half of it as a dipping sauce for the falafel. If making the coleslaw, stir the other half of the bean sauce through the coleslaw ingredients listed.

7. 7

   Serve the falafels squashed inside a soft bap, smothered with the sauce and the coleslaw if you’ve made it. There is plenty here to eat and to freeze, so pop any extras into a freezer bag.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.