Nadiya Hussain served up tasty baked bean falafel with a sweet and spicy coleslaw on Nadiya’s Time to Eat.

The ingredients for the falafel are: 4 x 400g tins baked beans, 1 large free-range egg, 6 garlic cloves, crushed, 1 large onion, chopped, 1 tsp salt, 1 tsp chilli powder, 1 tbsp ground cumin, 1 tbsp ground coriander, 120g chickpea flour, a large handful of fresh parsley, finely chopped, cooking oil spray and soft bread baps, to serve.

For the sauce: 1 garlic clove, grated, 1 tsp salt, 4 tbsp mayonnaise, squeeze lemon juice, 1 tbsp chopped fresh parsley and 2 tbsp Sriracha sauce.

For the coleslaw (optional): 3 carrots, grated, ½ white cabbage, finely shredded, ½ red cabbage, finely shredded, 1 red onion, thinly sliced and reserved baked bean juice.

See recipes by Nadiya in her book titled: Time to Eat: Delicious meals for busy lives available from Amazon now.