Southwestern Falafel recipe

All Recipes Appetizers and Snacks Beans and Peas

Ingredients

1 quart vegetable oil for frying, or as needed
1 onion, quartered
1 small green bell pepper, chopped
1 egg
3 cloves garlic
1 (1.25 ounce) package dry taco seasoning mix
2 teaspoons baking powder
2 teaspoons peanut oil
1 teaspoon ground cumin
1 teaspoon salt
1 pinch cayenne pepper
1 (16 ounce) can pinto beans, drained
1 dash hot sauce, or to taste
1 cup dry bread crumbs, or more as needed

Nutrition Info

326.2 calories
carbohydrate: 32 g
cholesterol: 31 mg
fat: 18.8 g
fiber: 4.9 g
protein: 7.6 g
saturatedFat: 2.8 g
servingSize: -
sodium: 1353.8 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  2. Place onion, green bell pepper, egg, garlic, taco seasoning, baking powder, peanut oil, cumin, salt, and cayenne pepper in a food processor. Puree until smooth.

  3. Pour pinto beans into mixture and pulse until pinto beans are chopped and integrated, but not smooth.

  4. Transfer bean mixture to a large bowl, stir hot sauce into mixture.

  5. Stir enough bread crumbs into mixture to form a dough that holds together, but isn't sticky.

  6. Form dough into quarter-sized balls.

  7. Deep-fry in hot oil until falafel are deep brown, about 3 to 5 minutes.

Recipe Yield

6 servings

Recipe Note

A spicy, Southwestern take on this Middle Eastern favorite. Serve with sour cream, guacamole or salsa.

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