Nadiya Hussain is branded ‘criminal’ for making falafel from BAKED BEANS – and adding mayo to the sauce to make a dressing
- Latest episode of Nadiya’s Time to Eat saw the inventive cook making falafel
- Instead of using chickpeas, the 34-year-old opted to use a British favourite
- Some viewers found the recipe using the comfort food a little too avant garde
- After washing off the juice, Nadiya pulped the beans and then baked them
Baked beans are the ultimate comfort food for many so the sight of television cook Nadiya Hussain transforming them into a Middle Eastern favourite proved beyond the pale.
In the latest episode of her new BBC2 show Nadiya’s Time to Eat, in which the Bake Off star, 34, offers up easy cheats to transform simple food for time-poor home cooks, viewers watched as the beans were washed, pulped and baked with spices.
The piece de resistance? The bean sauce was turned into a relish, by adding a host of other ingredients including ‘creamy mayonnaise’.
Scroll down for video
The Bake Off star turned television cook set about making falafel burgers out of four cans of baked beans in the latest episode of her BBC2 television show Nadyia’s Time to Eat
The finished dish looked delicious but not all viewers were convinced calling the recipe a ‘crime’ against traditional chickpea falafel
However, the creative dish was too much for some viewers to digest, with one calling the recipe an ‘abomination’. Others simply marvelled at Nadiya’s take on a traditional staple.
@juniperous raged: ‘These “falafel” are an abomination. And that’s before she’s mixed baked bean juice with mayonnaise.’
Others praised the cook. @ChrismanSpurs chimed in: ‘Watching that Nadiya Hussein cooking show. First time I’ve *ever* seen a TV chef use a tin of baked beans in a recipie. She also just basically did a cheese toastie. Gone up in my estimation massively.’
@BartBartin agreed it was genius, writing: ‘Nadiya has just made falafels out of baked beans. She is the woman for me.’
First, the TV cook drained off the sauce – which would be turned into a relish for the burgers
After washing the beans, they were the humble British favourite was bound for a blender
After being pulped, Nadiya added a host of ingredients including six cloves of garlic, spices, an egg and chickpea flour
Ta da! The baked bean falafel after they emerge from 25 minutes in the oven
The dish sees the beans washed, pulped and added to six cloves of garlic, spices, an egg and chickpea flour.
Rolled into balls the baked bean falafels are baked in the oven for 25 to 30 minutes on a greaseproof tray – something the cook said would save home cooks time.
The bean sauce is then super-charged with garlic, parsley, lemon juice and sriracha — plus a dollop of creamy mayo.
In the UK, consumers snap up around 8 million cans of beans a year and after creating her dish, Nadiya is seen heading to the Heinz factory in Wigan, where her falafel burgers are met with a positive reaction by the company’s workers including those paid to test the taste of the factory’s beans twice a day.