Black Bean Falafel with Peanut Sauce

What can I really say about falafel that isn’t said but it’s wonderful taste?  Its crisp outer coating and fluffy, flavourful insides?  It truly is one of the greatest fast-food items the world over, a shining glory of the already fantastic Middle Eastern cuisine.

Traditionally made from chick peas and served with tahini sauce, I decided to mix it up a bit and go with a black-bean variety; very good for digestion and the heart.  As for the peanut sauce…well, I prefer the slightly sweeter flavour to that of tahini.


  • Black Beans
  • Chick Peas (about 1/2 that of the black beans)
  • Garlic
  • Parsley
  • Cumin
  • Flour
  • Lemon Juice
  • Seasoning
  • Oil

For the Sauce

  • Smooth peanut butter
  • Water
  • Soy sauce


  1. Use a food processor to turn the black beans and chick peas into a fairly coarse paste – you don’t want it to be so smooth that it lacks any texture profile.
  2. Add a spoonful or two of crushed garlic, a decent amount of parsley and cumin and a generous sprinkling of salt and pepper.   Stir through some lemon juice, taste and adjust seasoning.
  3. Stir through a spoonful or two of flour at a time until the mixture is able to just about hold it’s shape.
  4. Wet your hands and shape into small patties on a chopping board covered with flour.
  5. Fry a few at a time in an inch or so of oil.  Turn over from time to time until the outside is brown and crisp, but not burned.
  6. Remove to a paper towel to drain for a minute or so.
  7. Meanwhile, mix the peanut butter and water in a small ramekin at a ratio of 2:1.  Microwave for 10 seconds or so to help it along, and add a dash of soy sauce.  Stir until smooth and runny enough to be poured.


Serve in warm flat breads with some salad and a generous helping of the peanut sauce.


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