White Bean Falafels with cashew avocado cream

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Hi friends. The sun is shining and the birds are singing. I`m looking forward to spring and I think with these white bean falafels are a great way to welcome the next season. Fresh ingredients, spices and herbs. All what you body and soul need.

Why I love falafels? Because these tiny savory energy balls are healthy and delicious. And they are easy to make. You can fry it in the pan or you can put it in the oven. You can put it in your lunch box for work or when you go outside for a hiking. You can see we love it.

White bean falafels
falafel
480 g of white beans, from the tin
80 g peas, thawed
2 cloves of garlic, chopped
1 onion. chopped
1 tbsp of yeast flakes
1/2 tsp Cumin
salt
pepper
Bunch of parsley, chopped
1/2 Bunch of cilantro, chopped
8 tbsp breadcrumbs
1 tbsp rice flour
Oil to fry
Cashew avocado sauce
1 cup cashew nuts, soaked overnight in water
1/2 avocado
salt
1/4 tsp cumin
1/2 lime, zest and juice
1 tsp of yeast flakes
2 tbsp plant based yogurt
Optional 1/2 bunch of coriander

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Fry the onions and garlic.
Add beans in a food processor, and mix until roughly, place in a bowl. Add the peas, parsley, coriander, cumin, yeast flakes, bread crumbs, flour and onion mixture. Salt and pepper.
Refrigerate for 10-15 minutes.
Form walnut-sized falafel with wet hands and turn into breadcrumbs. Fry in the pan until golden brown. Or bake the falafels in the oven for 20-30 minutes. (180°C)
Sauce
Put all ingredients in a blender and puree until creamy. Season with salt and a little more lime juice.
Serve falafel with cashew avocado sauce and salad.

The falafels are high in natural proteins and vitamins, I love to serve the falafels with salad and a creamy avocado cashew sauce.

Did you make these white bean falafels? Leave a comment.

Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE

Print Recipe

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White Bean Falafels with cashew avocado cream

White Bean Pea Falafels with cashew avocado cream. Easy and vegan. Perfect for lunch and as snacking. 

Prep Time10 mins

Cook Time20 mins

Resting Time15 mins

Total Time30 mins

Course: vegetables

Cuisine: lunch, vegan /easy

Keyword: falafels

Servings: 4 Portions

Author: Klaraslife

Ingredients

falafel

• 480 g of white beans from the tin
• 80 g peas thawed
• 2 cloves of garlic chopped
• 1 onion. chopped
• 1 tbsp of yeast flakes
• 1/2 tsp Cumin
• salt
• pepper
• Bunch of parsley chopped
• 1/2 Bunch of cilantro chopped
• 8 tbsp breadcrumbs
• 1 tbsp rice flour
• Oil to fry

Cashew avocado sauce

• 1 cup cashew nuts soaked overnight in water
• 1/2 avocado
• salt
• 1/4 tsp cumin
• 1/2 lime zest and juice
• 1 tsp of yeast flakes
• 2 tbsp plant based yogurt
• Optional 1/2 bunch of coriander

Instructions

• Fry the onions and garlic.
• Add beans in a food processor, and mix until roughly, place in a bowl. Add the peas, parsley, coriander, cumin, yeast flakes, bread crumbs, flour and onion mixture. Salt and pepper.
• Refrigerate for 10-15 minutes.
• Form walnut-sized falafel with wet hands and turn into breadcrumbs. Fry in the pan until golden brown.
  

Sauce

• Put all ingredients in a blender and puree until creamy. Season with salt and a little more lime juice.
• Serve falafel with cashew avocado sauce and salad.

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