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Black Bean Falafel with Creamy Harissa Tahini
with roasted carrots / naan

Active: 45 Total: 45

These tender, bite-sized falafel are full of flavor, but a smoky, creamy dip of tahini and harissa takes them to the next level. This meal is highly adaptable (use any beans or vegetables you have on hand), so keep it in your rotation for busy nights.
Smarts #1: Harissa can vary from mild to quite spicy, so adjust the amount based on your spice preference.
Smarts #2: Za'atar is a Middle Eastern herb blend that can be found in specialty shops or online. If you have trouble finding it, you can use equal parts cumin, sesame seeds, and dried thyme instead.



Black Bean Falafel:
  • Beans, black (14 oz / 397 g) - 2 cans , drained and rinsed
  • Chives - 2 Tbsp , chopped
  • 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
  • Naan - 4 rounds
Harissa Tahini:
  • Garlic - 2 cloves , chopped
  • Tahini - 1/4 cup
  • Harissa - 3 Tbsp (use more or less, depending on your spice preference)
  • Lemon juice - 3 Tbsp
Roasted Carrots with Za'atar:
  • Carrots - 1 lb , sliced (sub baby carrots)
  • Oil, olive - 1 Tbsp
  • Za'atar - 2 tsp
  • Lemon juice - 2 tsp
  • Honey - 1 tsp


  1. Carrots / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Make harissa tahini - Combine garlic, tahini, harissa, and lemon juice (portion for tahini) and whisk until smooth. (Can be done up to 5 days ahead)

  3. Make black bean falafel - Drain and rinse beans and chop chives. Combine beans and chives 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, 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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  1. Heat oven to 425F / 218C degrees.

  2. Toss carrots with olive oil and Za’atar and season with some salt and pepper. Spread them out on a baking sheet and transfer to the oven. Roast carrots until tender and golden, 20 to 25 minutes, shaking the pan halfway through.

  3. While the carrots roast, heat a large skillet over medium heat. Add cooking oil 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.

  4. When carrots are done roasting, toss them with lemon juice (portion for carrots) and honey.

  5. If harissa tahini was made ahead of time, give it a stir.

  6. Warm naan according to package directions.

  7. Serve falafel with carrots on the side and harissa tahini for dipping or topping the falafel. Scoop up falafel and tahini with warm naan. Enjoy!



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