Midday meals · What's for dinner?

Spicy Black Bean Falafel

Spicy Black Bean Falafel

I made these black bean falafel mainly because my husband opposes chick peas (I don’t get it either) and I felt that the regular falafel needed a bit more spice. I noticed that my tolerance for spice has increased with the exclusion of meat in my diet. Feel free to increase the spice to your liking. The chilli powder I used in here is extra spicy so a little goes a long way.

Spicy Black Bean Falafel

  • Servings: 12-14 falafel
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You could top it with siracha for added heat. I served it with a mixed wild rice blend, avocado, fresh tomatoes and cilantro. It was so YUM! Another option is to make it ahead of time and pack it all into a pita for lunch.


    • 1 Onion chopped
    • 3 garlic cloves chopped
    • 1/2 cup cilantro
    • 1 tsp cumin
    • 1 tsp baking powder
    • salt & pepper
    • 1/4 tsp red pepper flakes
    • zest and juice of 1 lime
    • pinch hot chilli powder
    • 1/4 cup breadcrumbs
    • 2 cups cooked black beans


      • Heat oven to 375 F. Lightly oil baking sheet. In a food processor add all the ingredients and pulse until combined and some texture from the beans remain. (you don’t want it to be a paste) Shape into balls about the size of a tablespoon and place on prepared pan. Bake for 20 minutes then remove from oven and brush the tops with oil and bake for another 10 minutes or so. Enjoy!

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