Bean Falafel with Kalette & Apple


International rugby player James Haskell has put together a cook book of some of his favourite & healthy recipes, that fulled him at the elite level, both for England and the British & Irish Lions. He was kind enough to share some of the recipes from his book with us. The book is available to buy here.

Ingredients (Serves 2)


  • 200g x Cooked kidney beans

  • 200g x Cooked butter beans

  • 2 x Garlic cloves

  • 1 x Tablespoon Meridian Almond Butter

  • 1 x Teaspoon cayenne pepper

  • 1 x Teaspoon cajun seasoning


  • 1 x Knob of butter

  • 150g x Kalettes, halved (If you are not a fan, you can replace the kalettes with curly kale or Brussel sprouts.

  • 1 x Green apple, cored and sliced

  • 10 x Radishes.


  • 4 x Tablespoons Greek yoghurt

  • 2 x Tablespoons of white wine vinegar

  • 1/2 x Red chilli

  • 1/2 x bunch of flat leaf parsley.


  1. Preheat your over to 200°C.

  2. Place the ingredients for the falafel in a food processor and pulse until you have a paste that comes together. Now roll the paste into 8 small balls and place on a lined roasting tray. Pop in the oven and bake for 12 minutes. Allow to cool for 5 minutes.

  3. Melt the butter in a frying pan over a high heat. Add the kalettes and cook for 2 minutes. Transfer to a mixing bowl and add the apple and radishes. Divide the salad between two serving plates.

  4. Place the ingredients for the dressing in a food processor and blend until smooth.

  5. To serve, place the falafel on the salad and pour over the yoghurt dressing.