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Mixed Bean Falafel

Mixed Bean Falafel

with Parsley Salad

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3.1 / 4 Ratingout of 383 ratings
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Falafel is a popular street food all across the Middle East. We think our mixed bean falafels are up there with the best! Try them with a fresh parsley salad and see if you agree!

Allergens:Wheat/BléEgg/OeufMustard/MoutardeSulphites/SulfiteSesame/Sésame
Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

540 mL

Mixed Beans

1 unit

Lemon

¼ cup

Chickpea Flour

10 g

Parsley

113 g

Cherry Tomatoes

½ cup

Bulgur Wheat

(ContainsWheat/Blé)

¼ cup

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)

6 g

Garlic

132 g

Mini Cucumber

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

½ tbsp

Sesame Oil

(ContainsSesame/Sésame)

Not included in your delivery

1 tbsp

Oil*

1 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2887 kJ
Calories690 kcal
Fat36 g
Saturated Fat5 g
Carbohydrate71 g
Sugar5 g
Dietary Fiber22 g
Protein25 g
Cholesterol25 mg
Sodium1810 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Cups
Measuring Spoons
Medium Pot
Strainer
Zester
Potato Masher
Paper Towel
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1 PREP
1 PREP
1

Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. 

Wash and dry all produce.* In a medium pot, add 3/4 cups water (dbl for 4 ppl) and 1/2 tsp salt (dbl for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, mince or grate garlic. Finely chop parsley. Halve tomatoes. Cut cucumbers into 1/4-inch pieces. Zest and juice lemon. Drain and rinse beans.

2 COOK BULGUR
2 COOK BULGUR
2

To boiling water, add bulgur. Remove pot from heat. Cover and let stand, until bulgur is tender and liquid is absorbed, 15-16 min.

3 MAKE FALAFELS
3 MAKE FALAFELS
3

Meanwhile, in a medium bowl, add beans. Using a potato masher, coarsely mash until smooth. Add garlic, chickpea flour and half the parsley. Season with 1/4 tsp salt (dbl for 4 ppl) and 1/4 tsp pepper (dbl for 4 ppl). Stir together, until bean mixture is sticky and can be formed into a ball. Divide mixture into 6 portions (12 portions for 4 ppl). Form into balls, then flatten into patties. (NOTE: Wear kitchen gloves when prepping falafel, if desired.)

4 COOK FALAFELS
4 COOK FALAFELS
4

Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then patties. Cook, until golden-brown, 3-4 min per side. Transfer to a paper towel-lined plate. Sprinkle with salt. (NOTE: Cook patties in two batches for 4 ppl, using 1 tbsp oil for each batch!)

5 ASSEMBLE SALAD
5 ASSEMBLE SALAD
5

Fluff bulgur with a fork, then add tomatoes, cucumber, remaining parsley and 2 tbsp lemon juice (dbl for 4 ppl). Season with salt and pepper. In a small bowl, combine mayo, sesame oil, lemon zest and 1 tbsp vinegar (dbl for 4 ppl). Season with salt and pepper.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Divide bulgur salad between plates. Top with bean falafel. Drizzle over lemon dressing.