I’ve been trying to master vegan and gluten free falafel and veggie burgers, but I seem to have trouble getting them to stick together. I don’t want to fry them, so I have been trying to bake them, but they always crumble.
I have in the past had success at making veggie burgers with egg and breadcrumbs to bind. But, I really wanted to make vegan and gluten free. I’ve settled for making them gluten free, for now. I’ll keep working on vegan baked falafel.
I had some leftover butterbeans and rice, so I thought i would give it a go.
I pulsed the butterbeans, rice and some carrot in my food processor, but the texture wasn’t right, I knew they wouldn’t stay together. I refuse to throw anything out, I just keep adding things to try to make it work (this has in the past resulted in some very strange dinners – sorry Ben!). So I decided to just add an egg. They weren’t going to become the butterbean falafel I had in mind, so went for a curry flavour with a teaspon of curry powder.
The mixture was far too runny to hold it’s shape, so I split it between mini silicone cases to make veggie bites.
They were dense in texture, but nice with salad and Greek yogurt in my lunchbox.
- 1 medium egg
- 65g butterbeans
- 60g brown basmati rice, cooked
- 80g raw carrots
- 1 tsp gluten free curry powder or paste, or to taste.
- Place the carrots in the food processor and pulse until finely chopped.
- Add the beans, egg and curry powder and pulse until well combined but still with some texture.
- Stir in the cooked rice.
- Split the mixture between silicone muffin cases.
- Oven bake at 180C until patties come away from the side of the pan.
- Serve with salad and Greek yoghurt for dipping