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White Bean, Mint and Pea Falafels with Creamy White Bean Hummus

These Mint and Pea White Bean Falafels are the perfect Springtime snack when paired with this incredible creamy hummus!

Spring is quickly turning into summer here in Toronto.  It happens every year but I will say that MAY did not disappoint!  May has become my favourite month of the year and with good reason.  The leaves on the trees arrive, flowers appear and fruit trees burst wide open.  Yes, May is simply gorgeous.  With the good weather (and relaxed restrictions) comes all the opportunities to finally get together with old friends and family.

I have partnered up with Crockpot™  this month to showcase their NEW Lunch Crock Food Warmer.  These little machines are genius, let me start there.  I mean, how convenient can you get?  You can fill them up and take them with you anywhere you want/need to go and plug in when you arrive to keep whatever it is, warm and ready to eat! They are cute, colourful (they offer many different colours)and have a seal and store lid for less spills on the go. I made these WHITE BEAN PEA AND MINT FALAFEL and sent the mister off to work with them.  He plugged in the machine in the kitchen and his falafels were ready to eat when he was.  He can’t wait for slow cooked stews, soups, oats and even pasta.  

I used my Crockpot™ Design Series 3-Quart Manual Slow Cooker to cook the beans for both the falafel AND the hummus.  Using these slow cookers has become a life saver for me.  I can turn it on and walk away without the fear of anything burning.  I return to my slow cooker when I’m ready to create.  Just beyond handy!

a metal box filled with lettuce wrapped falafel patties

White Bean, Mint and Pea Falafels with Creamy White Bean Hummus

Teri-Ann Carty
These falafels are the perfect Springtime snack! With the help of my Crockpot™ Design Series Lunch Crock™ Food Warmer these little falafels will stay warm until your hummus is complete and you are ready to eat!
Prep Time 15 minutes
Cook Time 5 hours
Course Dinner, Lunch, Main Course
Servings 4


  • Slow Cooker
  • food processor
  • oven



  • cup cooked white navy beans
  • ½ cup frozen peas de thawed
  • ½ pea shoots
  • 2 garlic cloves (minced)
  • 4 tbsp tahini
  • 2 tbsp fresh mint (roughly chopped)
  • 3 tbsp lemon juice
  • 2 tbsp chickpea flour
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp sumac


  • cups cooked navy beans
  • 1 large clove garlic (chopped)
  • ½ lemon juiced
  • ¼ cup tahini
  • ½-¾ cup ice water
  • ½ tsp salt and cracked pepper
  • ½ tsp aleppo chilli flakes
  • olive oil



  • Measure 2 cups of beans and soak overnight. Rinse the beans and place in the 3QT Slow Cooker. Add a piece of kombu to the beans and cover with water. Place the lid on the slow cooker, turn on high and leave to cook for 4-5 hours.
  • Once beans are tender (but not falling apart), measure out 1 1/2 cups. Place on a clean kitchen towel to pat dry.
  • Add beans into a food processor with the remaining ingredients and pulse to combine. Mixture should pinch together. Place a piece of parchment paper on a baking sheet. Form patties into small round discs and place in the refrigerator for 30 minutes to an hour (even over-night).
  • Preheat the oven to 400. Spray the tops of the falafel and place into the oven for 20 minutes. Flip them and bake again for 10 more.
  • Add them to collard green wraps with hummus or eat with rice, on salad or on their own!


  • Place cooked beans, garlic, lemon juice and tahini in the bowl of a food processor and turn on. Scrape down sides as needed. With a machine whirling, start to add ice water 1 tbsp at a time. The texture should be smooth and creamy with almost a fluffy consistency. Season with salt, cracked pepper and Aleppo chilli flakes. Process again.
  • Transfer to a glass dish with a lid. Drizzle a tbsp of olive oil on top and a punch of more chilli flakes.
Keyword creamy, creamy hummus, dairy free, falafel, gluten free, hummus, plant based, slow cooker, vegan, white bean

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