Aioli and Black Bean Falafel

This aioli recipe is chickpea based. Whipped aqaufaba is versatile sweet and savory. Together with the Black Bean Falafel this combination provides super many vegetable proteins.

Aioli and Black Bean Falafel

Rezept von Lorena – der vegane vanGang: Recipes, Rezepte, Snacks & Salads


Prep time


Cooking time




  • Black Bean Falafel
  • 1 cup cooked black beans

  • 3 tbsp walnuts

  • 100 g green kale

  • 4 tbsp olive oil

  • 2 garlic gloves

  • 1 tbsp mustard

  • 1 tbsp soy sauce

  • 2 tbsp spelt flour

  • 2 tbsp oats

  • Chickpea based aioli
  • Auqafaba of 400g chickpeas

  • 5 garlic cloves

  • 2 tbsp olive oil

  • 7 tbsp chick peas

  • salt and pepper

  • (to taste) vegetable sticks


  • Blend the cooked black beans together with the kale, walnuts, olive oil and peeled garlic cloves to make a paste. Season with mustard and soy sauce. Then stir in the flour and oats.
  • Heat a frying pan. With wet hands, form balls of the bean paste and place in the warm pan. Since there is enough oil in the paste, it does not need extra oil for the pan. Fry until golden brown on all sides..
  • In the meantime, prepare the aioli. Separate the auqafaba from the chickpeas with a sieve. Blend the auquafaba with a hand blender until frothy. Blend in the garlic cloves.
  • Add 2 tablespoons of olive oil and the chickpeas to the cream and blend to a paste. Season to taste with salt and pepper.
  • Serve the Black Bean Falafel with the aioli. Serve with a variety of vegetable sticks

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