Crispy Kidney Bean Falafel (Vegan & Egg-Free)
30 minutes
670 reads
About Crispy Kidney Bean Falafel (Vegan & Egg-Free)
Forget chickpeas! This recipe delivers delicious, crispy falafel using kidney beans, making it a perfect vegan and egg-free alternative to the classic Middle Eastern dish. I've adapted a traditional recipe to create a flavorful experience without compromising on texture or taste.The result? Perfectly golden-brown falafel bursting with spices and a satisfying crunch. These are incredibly versatile – serve them in pitas, salads, or simply as a tasty snack.This recipe is a testament to how easily you can adapt traditional dishes to create delicious vegan meals. Enjoy!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Kidney Bean Mixture
- 1 cup Kidney Bean soaked overnight or for at least 4 hours
- 3-4 medium Potato boiled and mashed
- 2 slices Bread white bread works well
- 1/2 cup Breadcrumb
- 1 tbsp All-purpose flour all-purpose flour
- 1/2 tsp Carom seed carom seeds
- 1/2 tsp Chili powder adjust to your spice preference, red
- 1/2 tsp Chaat masala
- Salt to taste
Instructions
Prepare the Kidney Bean Mixture
- Finely chop the soaked kidney beans and bread slices. Combine them in a large bowl with the mashed potatoes, ajwain, red chili powder, chaat masala, and salt. Mix thoroughly until well combined.
Shape the Falafel
- Divide the mixture into small, bite-sized portions. Shape each portion into a small ball or patty.
Prepare the Batter and Bread the Falafel
- In a separate bowl, whisk together the refined flour and water to create a thin, smooth batter. Dip each falafel into the batter, ensuring it's fully coated. Then, roll each falafel in breadcrumbs to create a crispy outer layer.
Deep Fry the Falafel
- Heat the oil in a deep pan or pot over medium heat. Carefully place the breaded falafel into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy, turning occasionally for even cooking. This should take about 3-5 minutes per batch.
Serve
- Remove the falafel from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce, such as hummus, tahini, or yogurt sauce.
Recipe Notes
Expert Tips for the Best Kidney Bean Falafel
- Soaking is Key: Soaking the kidney beans overnight ensures a softer texture and improves the overall taste of the falafel.
- Don't Overcrowd the Pan: Frying in batches prevents the temperature from dropping too much, resulting in evenly cooked falafel with a crispy exterior.
- Medium Heat is Crucial: Fry at medium heat to ensure the inside cooks thoroughly without burning the outside.
- Get Creative with Spices: Feel free to experiment with other spices to customize the flavor profile of your falafel. Garlic powder, cumin, or coriander would be delicious additions.
Recipe Video
Related Posts You May Like
-
Refreshing Vegan Kidney Bean Salad Recipe
1163 reads
-
-
-
-
-
Recipe Nutrition
Calories: 123kcalCarbohydrates: 22gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 106mgPotassium: 216mgFiber: 4gSugar: 1gVitamin A: 74IUVitamin C: 1mgCalcium: 39mgIron: 2mg
Richa Gupta
Articles: 214
4 Comments
Leave a Reply
You must be logged in to post a comment.
What a delicious recipe! Thanks for posting.
Looks so delectable! Thanks for posting.
Such a lovely dish! Thanks for sharing.
Nice and tempting, do wee need to boil the kidney beans as well?