Kidney Bean Falafel

• 1 tin of kidney beans
• 1 tablespoon Tahini
• 1 tablespoon Harrissa
• 1 teaspoon Groud Cumin
• 1 teaspoon Sweet Paprika
• 1/2 cup oats
• 2 Egg Whites
• 1 Grated Courgette
• 1 Grated Carrot
• Coconut Oil for Frying

1. Pre-heat the oven to 180c and lightly grease a baking try with coconut oil or olive oil.
2. In a food processor blend the beans, tahini and spices until you get a smooth paste. Transfer into a large bowl and add the rest of the ingredients, stir until well combined. Then chill in the fridge for around 30mins.
3. Heat the coconut oil in a frying pan and then start to fry the falafels (I made small little patties with about a tablespoon of the mixture). heat the falafels for 5mins on each side and then transfer to a baking sheet. Continue until all of the mixture has been used up and bake the falafels in the oven for around 20mins.
4. Serve immediately with a salad or as a snack or simply leave to cool and refrigerate or freeze for later.

kidney beans, tahini, cumin, sweet paprika, oats, egg whites, courgette, carrot, coconut oil

Taken from food52.com/recipes/33659-kidney-bean-falafel (may not work)