Snack, main course, The newest, Vegan, Appetizer

Black Bean Falafel
With Beetroot Cashew Cream

It is no secret that I am totally in love with food and their colors. This “black sesame coated black bean falafel with beetroot cashew cream” is exactly what I am talking about. Rich in colors, rich in flavors and can fit in easily for any occasion. When you throw a party you can make a beautiful snack, you can make it for a takeaway lunch in a wrap, you can cook it as an appetizer on valentine’s day. It can also be a great and filling main course for vegans.

I honestly was not expecting this result even though I liked the idea of black bean falafel. All started with me deciding to cover it with black sesame seeds. Oh my god. It turned out soft and juicy on the inside and crispy on the outside more than ever. Also, I loved the shiny black color on this recipe. Then the dip should have been a kind of star so I had no doubt but using the cashews. Then the colors, of course, is my favorite so decided to add lovely beetroot for both its taste and amazing color. Beetroot cashew cream is the great match for this black bean falafel. It’s tangy, nutty and slightly sweet. (you can also check my smoky almond yogurt sauce recipe here )I probably need to mention that it is also very easy to make, yet it looks just gorgeous.

Vegan, healthy, visually appealing and yummy. And, yes!  All, these three are possible.

Black Bean Falafel with Beetroot Cashew Cream

Course Main Course, Snack, Appetizer
Cuisine Mediterranean, Arabic Fusion
Keyword Black Bean Falafel, Cashew Cream, Beetroot cashew cream, black sesame falafel, interesting falafel recipes
Prep Time 30 minutes
Cook Time 10 minutes
Soaking time 6 hours
Total Time 40 minutes
Servings 4 People
Author Kayra


For Black Bean Falafel;

  • 250 gr Black Bean
  • 50 gr Coriander Fresh
  • 30 gr Parsley Fresh
  • 3 gr Baking Soda
  • 3 gr Chili Flakes Optional
  • 3 gr Cumin powder
  • 5+50 gr Black Sesame Seeds (you can also use white if you do not have black ones.
  • 15 gr Garlic
  • 30 ml Water
  • Salt & Pepper

Beetroot Cashew Cream;

  • 100 gr Beetroot
  • 150 gr Cashews Roasted
  • 5 gr Garlic
  • 30 ml Tahini
  • 30 ml Lemon Juice
  • 75 ml Water
  • Salt


For Black Bean Falafel;

  1. Soak the beans overnight with tap water in the fridge.

  2. Strain the beans and wash them nicely.

  3. Place all ingredients in a food grinder or food processor. Pulse until you get a semi ground, chunky mixture. At this point, you should have a sticky texture. It should be hard enough to shape it but not too hard. The liquid helps them to be soft on the inside.

  4. Adjust seasoning.

  5. Shape it as you like. You may shape with hand or use cookie cutters for different shapes you may like.

  6. Coat with sesame seed. Preferably black sesame but you may use white if you cannot find white sesame. Please make sure seeds are not toasted otherwise after you cook the falafel they will burn and you will get a bitter taste.

  7. After coating, freeze them for at least 2 hours before cooking.

  8. Remove from the freezer and directly sear on a hot sauté pan and bake in 200 ° C oven. Time depends on the size of your falafel. I cooked about 10 minutes for 3cm round falafel.

  9. Place them on a paper towel until serving.

Beetroot Cashew Cream;

  1. Place beetroot on a butter paper add some salt, pepper, smashed garlic and cover completely.  Roast in 190° Coven until a toothpick moves easily in the beetroot.

  2. Peel when its cold and rough chop.

  3. Place all ingredients in a blender and blend until a smooth purée.

  4. Adjust seasoning.

  5. Keep it in the fridge to set at least 1 hour before serving.

For serving;

  1. Pipe the beetroot on top of the falafels, or simply serve the cashew cream on the side as a dip.

  2. You may also serve as a traditional wrap with some greens and garnish of your choice.

If you cook this recipe, please tag me on Instagram #kayracooking  I would love to see 🙂

Bon appétit…

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