Equipment
Ingredients
Quick Falafel
- 480 g canned chickpeas, drained and patted very dry
- 1 onion, roughly chopped
- 2 garlic cloves
- 15 g fresh parsley, rough stems removed
- 5 g ground cumin
- 5 g ground coriander
- 30 g all-purpose flour
- 45 ml olive oil
Sriracha Baked Beans
- 400 g canned baked beans
- 15 ml sriracha sauce
- 2 g smoked paprika
Creamy Coleslaw
- 200 g cabbage, shredded
- 1 carrot, grated
- 45 ml mayonnaise
- 10 ml lemon juice
- 2 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 515 kcal
- Protein
- 18 g
- Carbohydrates
- 66 g
- Fat
- 25 g
- Fiber
- 23 g
- Sugar
- 19 g
- Sodium
- 1413 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 12 mg
- Potassium
- 1375 mg
- Calcium
- 243 mg
- Iron
- 13.4 mg
- Magnesium
- 57 mg
- Phosphorus
- 168 mg
- Zinc
- 5.9 mg
- Vitamin A
- 162 mcg
- Vitamin C
- 33 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 2.5 mg
- Vitamin K
- 128 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.11 mg
- Niacin
- 1.1 mg
- Folate
- 51 mcg
- Water
- 157 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine shredded cabbage, grated carrot, mayonnaise, lemon juice, and salt in a bowl. Toss well and refrigerate to let flavors meld while cooking.
Place the drained and thoroughly dried chickpeas, onion, garlic, parsley, cumin, coriander, flour, and a pinch of salt into a food processor. Pulse until the mixture is coarse and grainy but holds together when squeezed. Do not puree into a paste.
Form the chickpea mixture into 12 small patties. Heat olive oil in a large frying pan over medium heat. Fry the falafel patties for 3-4 minutes per side until golden brown and crispy.
While the falafel cooks, combine the canned baked beans, sriracha, and smoked paprika in a small saucepan. Simmer gently over low heat until hot and slightly thickened.
To serve, spoon the warm spicy beans into shallow bowls. Top with 3 falafel patties and a generous mound of coleslaw. Garnish with extra sriracha if desired.
Chef's Notes
- Canned chickpeas are softer than the traditional soaked-raw method. Drying them thoroughly before blending is the secret to a crispy result.
- For a deeper flavor profile, toast the cumin and coriander seeds briefly in a dry pan before grinding.
- The slaw provides necessary acidity and crunch to cut through the richness of the beans and falafel; do not skip the lemon juice.
Storage
Refrigerator: 3 days — Store falafel, beans, and slaw in separate containers to maintain texture.
Freezer: 1 month — Falafel only. Beans and slaw do not freeze well.
Reheating: Reheat falafel in an oven or air fryer at 180°C to recrisp. Warm beans on the stovetop.
Troubleshooting
Falafel crumbles or falls apart in the pan
Cause: Chickpeas were too wet or mixture was not pressed firmly enough
Fix: Add more flour to the remaining mixture and refrigerate for 10 minutes before frying
Prevention: Pat chickpeas extremely dry with paper towels before blending; press patties firmly when shaping
Cultural Context
This recipe bridges Middle Eastern street food with British comfort staples. While traditional falafel uses raw soaked chickpeas, this 'quick' style adapts to the pantry staple of canned beans, pairing them with the Western tradition of stewed beans for a hearty, vegetarian protein bowl.
