{"id":1309,"date":"2025-03-16T02:00:14","date_gmt":"2025-03-16T02:00:14","guid":{"rendered":"https:\/\/kayeskinner.com\/food\/baked-bean-falafel\/"},"modified":"2026-03-28T02:25:39","modified_gmt":"2026-03-28T02:25:39","slug":"baked-bean-falafel","status":"publish","type":"post","link":"https:\/\/kayeskinner.com\/food\/baked-bean-falafel\/","title":{"rendered":"Baked Bean Falafel"},"content":{"rendered":"<p><strong>For the falafel<\/strong><br \/>\n4 x 400g\/14oz tins baked beans<br \/>\n1 large free-range egg<br \/>\n6 garlic cloves, crushed<br \/>\n1 large onion, chopped<br \/>\n1 tsp salt<br \/>\n1 tsp chilli powder<br \/>\n1 tbsp ground cumin<br \/>\n1 tbsp ground coriander<br \/>\n120g\/1 cup chickpea flour<br \/>\na large handful of fresh parsley, finely chopped<br \/>\ncooking oil spray<br \/>\nsoft bread baps, to serve<\/p>\n<p><strong>For the sauce<\/strong><br \/>\n1 garlic clove, grated<br \/>\n1 tsp salt<br \/>\n4 tbsp mayonnaise<br \/>\nsqueeze lemon juice<br \/>\n1 tbsp chopped fresh parsley<br \/>\n2 tbsp Sriracha sauce<\/p>\n<p><strong>For the coleslaw (optional)<\/strong><br \/>\n3 carrots, grated<br \/>\n\u00bd white cabbage, finely shredded<br \/>\n\u00bd red cabbage, finely shredded<br \/>\n1 red onion, thinly sliced<br \/>\nreserved baked bean juice<!--more--><\/p>\n<p>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. Transfer to a bowl and add the garlic, onion, salt, chili powder, cumin and coriander. Add the chickpea flour and mix everything together \u2013 it may be quite a wet mix.<\/p>\n<p>Preheat the oven to 425 degrees and have a large baking tray ready, generously greased.<\/p>\n<p>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\u201330 minutes, turning halfway through.<\/p>\n<p>To make the sauce, add the garlic, salt, mayonnaise, lemon juice, parsley and Sriracha to 150g\/5\u00bdoz of the drained bean sauce from the tins. Stir and set aside.<\/p>\n<p>If you don\u2019t 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.<\/p>\n<p>Serve the falafels squashed inside a soft bap, smothered with the sauce and the coleslaw if you\u2019ve made it. There is plenty here to eat and to freeze, so pop any extras into a freezer bag.<\/p>\n<p><A href=\"https:\/\/www.bbc.co.uk\/food\/recipes\/baked_bean_falafel_36959\">Original<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For the falafel 4 x 400g\/14oz tins baked beans 1 large free-range egg 6 garlic cloves, crushed 1 large onion, chopped 1 tsp salt 1 tsp chilli powder 1 tbsp ground cumin 1 tbsp ground coriander 120g\/1 cup chickpea flour a large handful of fresh parsley, finely chopped cooking oil spray soft bread baps, to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-1309","post","type-post","status-publish","format-standard","hentry","category-main-course"],"_links":{"self":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/1309","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/comments?post=1309"}],"version-history":[{"count":1,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/1309\/revisions"}],"predecessor-version":[{"id":2595,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/1309\/revisions\/2595"}],"wp:attachment":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/media?parent=1309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/categories?post=1309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/tags?post=1309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}