Baked bean falafel
These oven-baked falafels made with blended beans and warming spices are paired with a tangy, creamy garlic sauce.
Updated : 15 July, 2025
Easy
About 30 min.
Ingredients
For the falafel
1.2 kilograms
Beans, canned in tomato sauce
1
Eggs
6
Garlic
1
Onion
1 teaspoon
Salt
1 teaspoon
Hot pepper, ground
1 tablespoon
Ground cumin
1 tablespoon
Ground coriander
120 grams
Chickpea flour
handful
Parsley
as needed
Vegetable oil
For the sauce
1
Garlic
4 tablespoon
Mayonnaise
1 teaspoon
Salt
splash
Lemon juice
1 tablespoon
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by draining the beans, reserving the sauce in a separate bowl. Rinse the beans well and let them drain thoroughly. Place the beans and egg into a blender and blend until completely smooth. Transfer the mixture to a mixing bowl, then stir in the garlic, onion, salt, chilli powder, cumin, and coriander. Add the chickpea flour and mix until well combined. The mixture will likely be quite wet.
Step 2
Preheat the oven to 220C and prepare a large baking tray by greasing it generously. With wet hands, shape the mixture into walnut-sized balls and arrange them on the tray. Spray the tops of the falafels with oil and bake for 25-30 minutes, turning them halfway through to ensure even cooking.
Step 3
While the falafels bake, make the sauce by mixing garlic, salt, mayonnaise, lemon juice, parsley into 150g of the reserved bean liquid. Stir until smooth and set aside.
Step 4
Serve the hot falafels generously topped with the spicy, garlicky sauce. Any leftover falafels can be frozen - just store in a freezer bag for easy future meals.