Southwestern Falafel

Prep Time:
20 mins

Cook Time:
15 mins

Total Time:
35 mins

Servings:
6

Yield:
6 servings

Ingredients

Directions

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

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.

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

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

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

Form dough into quarter-sized balls.

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

Cook's note:

If a food processor is not available, add first ten ingredients to a blender and process until smooth. Mash beans in a bowl with a potato masher, then mix together.

Editor's note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts (per serving)