Black Bean Falafels | Vegan + Gluten-Free | Foodaciously

flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

baking powder

🥗Healthier: baking soda

💰Cheaper: none

Baking soda can be used for leavening but may alter texture.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: none

Ground oats can provide a similar texture with added nutrition.

Clean and cut the sweet potatoes.

Roast the sweet potatoes on a baking tray, seasoned with olive oil and salt, for 20 minutes at 200°C (390°F).

Mash the roasted sweet potatoes into a creamy paste using a fork or potato masher.

In a food processor, combine onions, fresh parsley, and black beans, pulsing a few times until chunky but not smooth.

In a bowl, mix the mashed sweet potatoes with the black bean mixture and gluten-free buckwheat flour.

Add cumin, coriander, cayenne pepper, black pepper, and salt to the mixture, along with lemon zest.

Thoroughly mix everything together to ensure even distribution of spices.

Dust hands with buckwheat flour to prevent sticking and scoop out the mixture to form balls.

Mould the mixture into balls with your palms and place them on a baking tray, flattening them into patty shapes.

Bake the falafels for 20 minutes at 220°C (430°F), flipping them after 10 minutes.

Serve the falafels on their own, in wraps, or in a salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens