Baked Rajma (Kidney Beans) Falafels

Beans and lentils are a great item to stock up on as they last for ages. I added a tossed salad and roti, and made a wrap out of it. You can even have these as a snack with some chutney or any dipping sauce.

Makes 16 small falafels

What you need:

1 tbsp oil

1 onion, finely chopped

2 tsp cumin powder

3 cups (500 gms) rajma (kidney beans), cooked or canned

1 egg / 1 tbsp corn flour + 1 tbsp water / 1 boiled potato

1/4 cup bread crumbs, divided

¼ cup chopped parsley / coriander

Salt and freshly ground black pepper

Dash of chili flakes or red chili powder (optional)

Olive oil for brushing

Tossed salad

Lime

Rotis / parathas

Putting it all together:

1. Blend the beans with 1 tsp salt and 2 tbsp water.

2. Heat a pan with 1 tbsp oil and cook the onion till translucent. Add the cumin powder and chili powder (if using).

3. In a bowl, mix together the beans, onions, egg/corn flour/boiled potato, salt and pepper. Mix in half the breadcrumbs. Add parsley /coriander. Add a splash of water to bring it to the right consistency.

4. With damp hands, shape into approx.16 slightly flattened balls and place on baking tray lined with butter paper. Chill for half hour or until ready to serve. At this point, you can also freeze the falafels and keep for a long time. Simply bake in the oven directly from frozen when ready to serve.

5. Brush both sides of the falafel with some oil. Preheat the oven to 200 C and bake for 20 - 25 mins.