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Kidney Beans Falafel

4.30 from 6 votes

Generally falafels are prepared using chickpeas but we have replaced chickpeas with kidney beans. Traditionally this is Middle Eastern dish in which egg is also added, as I am a vegan so have omitted egg as well.
Still the taste has come out very crisp and nice.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Served AsBreakfast, Snacks
Recipe Taste Crunchy, Salty, Savoury
Servings 4


  • 1 cup Kidney beans Soaked
  • 3-4 piece Potatoes Boiled, medium size
  • 2 piece Bread slices
  • ½ cup Bread crumbs
  • Salt to taste
  • ½ tsp Ajwain
  • ½ tsp Red chili powder
  • ½ tsp Chaat masala
  • 1 tbsp Maida Refined flour
  • Oil for deep frying


  • Finely chop or grind kidney beans and bread slices.
  • In this mixture add boiled and mashed potatoes and all spices.
  • Make a nice mixture for falafels and divide the material into small parts.
  • Give the desired shape to each falafel and keep aside.
  • Make a thin batter if refined flour and water. Dip each falafel in this batter and coat with bread crumbs.
  • Deep fry the falafel till they are golden brown in colour.
  • Fry on medium flame only else the center will remain raw from inside.
  • Serve hot with mayo, sauce or chutney of choice.


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4.30 from 6 votes

Recipe Nutrition

Calories: 123 kcal | Carbohydrates: 22 g | Protein: 6 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 106 mg | Potassium: 216 mg | Fiber: 4 g | Sugar: 1 g | Vitamin A: 74 IU | Vitamin C: 1 mg | Calcium: 39 mg | Iron: 2 mg

Richa Gupta
Richa Gupta

I love to explore healthy way of cooking in my kitchen. I share my creations on my YouTube channel "Healthy Kadai"

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