Mixed Bean Falafel

Mixed Bean Falafel

Mixed Bean FalafelThis Falafel recipe has been a long time coming!!! Not for lack of trying but somewhat for lack of available ingredients. Chickpea flour which for me is a must ingredient in falafels was not an easy find living in the Icelandic Countryside.

However, here we are. Travelling our way across Canada with an abundance of produce from all over the world I have been able to put together this falafel recipe.

Mixed Bean FalafelThese Falafels are light, moist and packed with flavour! I have always enjoyed a good falafel but I find it is often just too easy to get ones that are dry or tasteless. No-one likes a dry falafel!!

I have found that I like it best when using both chickpeas and beans in the mix, the beans help to keep the falafels soft and moist. As I said earlier I also like to use chickpea flour rather than any other flour. This gives the falafels a deeper flavour, lighter consistency and they are gluten free.

I love to pack my mixture full with flavour also, fresh chopped cilantro and ground cumin are key ingredients that no falafel can be without!!

Here I have served these with fresh made Tabouleh and Tatziki for a light and tasty summers meal! This makes a good amount for four people. The mixture will keep refrigerated for a few days if needed.

Mixed Bean Falafel Mixed Bean Falafel

Mixed Bean Falafel


1x 400g tin chickpeas, rinsed and drained
1x 400g tin beans, rinsed and drained (I like to just a white bean like Borlotti or use mixed beans).
1 medium red onion, find diced
3 cloves or garlic, crushed
1/2 cup fresh chopped cilantro
salt and pepper to taste
1 teaspoon of ground cumin
2 pinches of dried chilli flakes
1 cup chickpea flour
1 tsp baking soda


1. In a large mixing bowl place everything except the chickpea flour and baking soda.
2. Using your hands squish everything together to combine and form a very chunky paste. The beans will squish easily but the chick peas will stay more solid, that is fine, chunky is better. If you have a food processor you can pulse the ingredients in that to bring them together.
3. Add the chickpea flour and baking soda and using your hangs again mix all together well. This should form a sticky ball.
4. This mixture is now ready to use, if making in advance then store in refrigerator until needed.
5. To Cook, heat a non stick pan over medium heat with a few Tbsp olive oil. Using a teaspoon place balls of the mixture in the pan and press down to flatten slightly.
6. Cook about 2-3 minutes each side, this should make them nice and golden. If burning then turn the heat down. Low and slow is better so the insides cook too. Add more oil when necessary.
7. Serve immediately.

Mixed Bean Falafel

Chef Stef

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