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Nadiya Hussain’s Baked Bean Falafel

Transform a classic store-cupboard ingredient into a satisfying lunch with Nadiya Hussain's recipe for falafels made with baked beans. As seen on Nadiya's BBC series, Time to Eat.

From the book

Nadiya Hussain


I don’t know about you, but we always have baked beans in the cupboard so this is a great recipe for if you want to try something different with them. It might sound like an unusual recipe . . . you’re just going to have to trust me on this one! If you also like coleslaw, double up the sauce ingredients and pop the extra ingredients on your shopping list.

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For the falafel:
4 x 400g tins of baked beans
1 large egg
6 cloves of garlic, crushed
1 large onion, chopped
1 tsp salt
1 tsp chilli powder
1 tbsp ground cumin
1 tbsp ground coriander
120g chickpea flour
a large handful of fresh parsley, finely chopped
cooking oil spray
For the sauce:
1 clove of garlic, grated
1 tsp salt
4 tbsp mayonnaise
a squeeze of lemon juice
1 tbsp chopped fresh parsley
2 tbsp sriracha sauce
For the coleslaw (optional extra):
3 carrots, grated
½ white cabbage, finely shredded
½ red cabbage, finely shredded
1 red onion, thinly sliced

Essential kit

You will need a blender.

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Drain the beans, keeping the sauce aside in a separate bowl. Then rinse the beans and leave them to drain. Put the beans and the egg into a blender and whiz until you have a smooth paste. Transfer to a bowl and add the garlic, onion, salt, chilli powder, cumin and coriander. Add the chickpea flour and mix everything together – it may be quite a wet mix.

Preheat the oven to 220°C/fan 200°C and have a large baking tray ready, generously greased.

Using wet hands, create walnut-sized balls of the bean mixture and pop them on the tray. Spray them with oil all over and bake in the oven for 25–30 minutes, turning them halfway through.

To make the sauce, add the garlic, salt, mayonnaise, lemon juice and parsley to 150g of the drained bean sauce from the tin. Stir and set aside.

If you don’t want to waste the rest of the bean juice, double up the sauce ingredients to make a double batch of it. Use half as a dipping sauce for the falafel. Stir the other half through the coleslaw ingredients listed.

When the falafels are baked I like to eat them squashed inside a soft bap, smothered with the sauce and some salad (and some of the coleslaw, if you’ve made it). There is plenty here to eat and to freeze, so pop the extra into a freezer bag.

The coleslaw will keep in the fridge for 2-3 days. Serve alongside cold cuts of meat, or in a jacket potato.

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From the book: Time To Eat

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