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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!
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Prep Time 15 minutes
Cook Time 5 hours
Course Dinner, Lunch, Main Course
Servings 4

Equipment

  • Slow Cooker
  • food processor
  • oven

Ingredients
  

WHITE BEAN AND PEA FALAFEL INGREDIENTS

  • 1½ 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

CREAMY HUMMUS INGREDIENTS

  • 1½ 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

Instructions
 

FALAFEL INSTRUCTIONS

  • 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!

HUMMUS INSTRUCTIONS

  • 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