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  • 425 g can Craig's Chilli Beans (mild or hot)
  • 1 onion, peeled and chopped
  • 1 tsp crushed garlic
  • ½ cup couscous
  • ½ cup chopped fresh coriander or parsley
  • 1 tsp baking soda
  • 2 Tbsp chopped fresh mint
  • 5 medium plain pita breads
  • 2-3 fresh tomatoes, cut into wedges
  • ½ cos lettuce, trimmed of coarse leaves and washed
  • ½ red onion, peeled and sliced
  • ¼ telegraph cucumber


1. Pulse Craig’s Chilli Beans, onion and garlic in a food processor, until roughly chopped.

2. Turn into a bowl, sprinkle with couscous, mix well, cover with cling film and refrigerate for at least 30 minutes or until the mixture is firm to touch.

3. Add the coriander, baking soda and season with salt and pepper. Mix well. Roll into balls and flatten slightly.

4. Heat a little oil in a large frying pan and cook the falafel for 2-3 minutes on each side until crisp and golden.

5. Combine the Eta Mayonnaise with the mint.

Serve the falafel with salad in pita breads topped with minty mayonnaise.

Rate and Review

4 Ratings Chilli Bean Falafels

Reviews (4)

N's Review | Rating

I find this to be a great pantry recipe. I generally have all of the non-perishable ingredients on hand.

Wilma de Vries's Rating
Michelle's Review | Rating

The mix was quite crumbly, overall not my cup of tea

Larisa's Review | Rating

Mayonnaise? Really? :P
Greek yoghurt is traditional, not mayo. And mayo is SOOO much more fattening. Very odd that Foodinaminute would even suggest it.
(You could just use normal yoghurt instead of Greek, tastes about the same really... but mayo is just excessive)