Easy and delicious, these gluten free Navy Bean Falafel are spiced with smoked paprika, turmeric, coriander, cumin, onion and garlic and make a tasty and nutritious snack.
Ingredients
- 1 cup drained rinsed and dried canned navy beans (I dried these between paper towels to remove excess moisture)
- 1 egg
- 1/4 onion chopped
- 2 cloves garlic finely chopped
- 1/4 cup carrot grated
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon cumin
- 3 tbsp almond flour or more if falafel are too wet
- 1/4 tsp salt and pepper
- 2-3 tbsp oil
Instructions
- Place all ingredients in a blender or better yet, a food processor, and pulse till well incorporated. Make sure to pulse and not simply blend until too smooth and mushy.
- Shape mixture into balls, and flatten slightly.
- Heat a couple of tablespoons of oil in a frying pan over medium heat.
- When oil is warm, add shaped falafel (they will be slightly wet but will dry out as they cook) and cook 4-5 minutes on each side or till golden brown.
- Serve with spicy sweet chili sauce or enjoy as is.
Nutrition
Serving: 1g | Calories: 166kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Cholesterol: 23mg | Sodium: 49mg | Fiber: 5g | Sugar: 1g
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