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Black Bean Falafel
with couscous / harissa aioli / coriander zucchini

Active: 45 min Total: 45 min

There's no special equipment needed to make these Middle Eastern-seasoned falafel that use black beans instead of the traditional chickpeas and / or fava beans. The result is tender, bite-sized patties served over couscous with a creamy harissa sauce.
Smarts: Falafel are easy to freeze, so make a double batch and freeze extra for an easy meal down the road.

Tags

Ingredients

Servings:
4
Metric
Couscous:
  • Stock, any type - 1 cup (sub water)
  • Salt - 1/4 tsp
  • Butter - 2 Tbsp
  • Couscous, uncooked - 3/4 cup
Black Bean Falafel:
  • Green onions - 2 stalks, chopped, green and white parts combined
  • Beans, black (14 oz / 397 g) - 2 cans, drained and rinsed
  • Soy sauce, low-sodium - 2 Tbsp
  • Chili powder - 1 tsp
  • Paprika - 1 tsp
  • Coriander, ground - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Eggs - 1
  • Panko breadcrumbs - 3/4 cup
  • Flour, all-purpose - 1 1/2 Tbsp
  • Oil, cooking - 1 Tbsp
Harissa Aioli:
  • Mayonnaise - 6 Tbsp
  • Harissa - 2 tsp
  • Lemon juice - 1 tsp
Coriander Zucchini:
  • Zucchini - 1 lb, spears or chopped
  • Oil, cooking - 1 Tbsp
  • Coriander, ground - 1 tsp
  • Lemon juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make couscous - Combine stock, salt, and butter in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
  2. Zucchini - Slice into spears or chop. (Note: Spears are great for dipping in sauce, but the zucchini will cook faster if chopped.) (Can be done up to 5 days ahead)
  3. Make aioli - Whisk together mayonnaise, harissa, and lemon juice (portion for aioli). (Can be done up to 5 days ahead)
  4. Green onions - Chop green onions. (Can be done up to 3 days ahead)
  5. Make black bean falafel - Drain and rinse beans. Combine beans and green onions in a bowl and mash with a potato masher, pastry blender, or fork (it’s okay if some larger pieces of beans remain). Add soy sauce, chili powder, paprika, ground coriander (portion for falafel), salt, black pepper, eggs, panko, and flour. Stir everything together until evenly combined. Use your hands to make small patties 2" / 5 cm across or about 5 / serving. (Note: The mixture should be fairly sticky, but if it’s too sticky to work with, add some more flour a spoonful at a time.) (Can be done up to 3 days ahead)

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Make

  1. Heat a large skillet over medium heat. Add oil (portion for zucchini) and then zucchini. Season zucchini with ground coriander (portion for zucchini) and some salt and pepper as it cooks. Cook zucchini on all sides until tender and lightly browned, 7 to 8 minutes. Squeeze lemon juice (portion for zucchini) over top. Set zucchini aside and return skillet to heat.
  2. Add oil (portion for falafel) to heated pan and then add falafel in a single layer (do this in batches if needed). Sear falafel on both sides until golden brown and cooked through, 6 to 8 minutes total.
  3. If couscous was made ahead, reheat in the microwave.
  4. Serve zucchini and falafel over couscous. Top with harissa aioli. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (50)
Gluten-free (3)
Paleo (5)
Vegetarian (10)

Most Helpful

So good! My 7 year old formed the patties. This will be a future veggie burger patty recipe for us, too!

By: Chelsea
Posted: Jun 30, 2020
Diet: Original
1 Helpful

39 reviews

We've made this a few times and really like it. The first time, we followed the instructions and fried the falafels in a pan. This didn't seem to work well for us as the insides took a long time to cook through. By the time we had fried all the falafels, the zucchini was cold. So, next time, we tried baking the falafels instead of frying them. This worked great and we've continued to do this. Its much less labor intensive than frying, the falafels have a good texture, and they bake while we make the zucchini and couscous on the stove. We bake the falafels at 400 degrees for about 30 minutes or so.

By: Rikki
Posted: Jun 02, 2021
Diet: Original
0 Helpful

We really enjoyed it. The black bean patties were very flavorful!

By: Christina
Posted: Feb 01, 2021
Diet: Original
0 Helpful

I don’t really like black beans but I think it’s a texture thing so I made both a black bean version in a garbanzo bean version for me and my family and I tried and liked both! The black bean had a better consistency but the garbanzo bean was also delicious! I also took the tip from another article on here and used the waffle iron to cook and it actually encouraged my daughter to try something she would’ve never tried.

By: Jennifer
Posted: Jan 14, 2021
Diet: Original
0 Helpful

Didn’t bother with the cauliflower rice as I had plenty of zucchini. This spice blend was so great but had to keep the pan heat on the low side to not scorch it. Did the zucchini spears in the air fryer and I would make the harissa aioli on its own to dip raw veggies in!

By: Elizabeth
Posted: Nov 03, 2020
Diet: Paleo
0 Helpful

Everyone loved every part of this one.

By: Peter
Posted: Oct 12, 2020
Diet: Paleo
0 Helpful

Delicious falafel! Zucchini was meh.

By: Megan
Posted: Aug 20, 2020
Diet: Vegetarian
0 Helpful