Name: Spicy Falafel & Baked Bean Bowl
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 bowls
Cuisine: Fusion
Ingredients: 480 g canned chickpeas; 1 onion; 2 garlic cloves; 15 g fresh parsley; 5 g ground cumin; 5 g ground coriander; 30 g all-purpose flour; 45 ml olive oil; 400 g canned baked beans; 15 ml sriracha sauce; 2 g smoked paprika; 200 g cabbage; 1 carrot; 45 ml mayonnaise; 10 ml lemon juice; 2 g salt

Equipment

Food processor

or Potato masher and fine chopping skills

Large frying pan

Small saucepan

Mixing bowls

Kitchen knife

Ingredients

4 servings

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)

515

Calories

18g

Protein

66g

Carbs

25g

Fat

23g

Fiber

19g

Sugar

1413mg

Sodium

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.

3mLook for: Coarse texture resembling wet sandFeel: Holds shape when squeezed

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.

8mLook for: Deep golden brown crustFeel: Crispy exterior

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.