Cannellini Bean falafels
| Recipe By: | Claire Winstanley |
| Serves: | makes 14 |
| Cooking Time: | 20 minutes + frying |
| Prep Time: | 10 minutes |
Ingredients
- 4 tbsp Sriracha sauce
- vegetable oil
- salt and pepper
- organic olive oil, for drizzling
- 250 (1/2 bag) g baby onions, halved
- 500 g Self raising flour
- 1 box Italian parsley, roughly chopped
- 1 tsp Sriracha seasoning
- 1/2 cup ricotta cheese, to serve
- 200 g Red quinoa, rinsed
- 1 can cannellini beans, drained and rinsed
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 200°C.
- Place the baby onions on a roasting tray, drizzle with olive oil and sprinkle over the Sriracha seasoning and salt and pepper.
- Roast the onions for 15- 20mins until golden and beginning to char.
- Place the beans, ricotta and onions into a food processor and blend until completely combined. Remove the mixture from the blender and stir in the parsley, flour and quinoa. Add a little more flour if the mixture appears too wet. Roll tablespoons of the mixture into even sized balls and set in the fridge for 15mins.
- Pour the oil into a medium sized deep pan and heat until the temperature reaches 160°C or test if it sizzles when you drop in a little of the mixture.
- Fry the balls in batches until golden and crunchy. Remove and place onto paper towel to drain excess oil.
- Serve with extra Sriracha sauce.
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