Best Southwestern Falafel Recipes

SOUTHWESTERN FALAFEL

Southwestern Falafel image

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

Provided by jonvance

Categories Appetizers and Snacks Beans and Peas

Time 35m

Yield 6

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1353.8 mg, Sugar 3.4 g

FALAFEL

Falafel image

These fried vegetarian patties can be served in salads or pita sandwiches.

Provided by Martha Stewart

Number Of Ingredients 15

Ingredients

1 3/4 cups Cooked Dried Chickpeas, or 1 15.5 oz can chickpeas, drained and rinsed
2 garlic cloves, smashed
1 small yellow onion, cut into 1-inch pieces
1/4 cup chopped parsley
2 tablespoons chopped mint
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne
1/4 teaspoon baking soda
3/4 teaspoon salt
Juice of 1 lemon
1 egg, lightly beaten
3 tablespoons sesame seeds, toasted
1/2 cup safflower or canola oil
For serving: pita bread, sliced tomatoes, thinly sliced red onion, romaine lettuce leaves, and store-bought tahini sauce.

Steps:

Place half of chickpeas in food processor and pulse a few times until chopped, transfer to a large bowl.
Place remaining chickpeas in food processor with garlic, onion, herbs, spices, baking soda, salt, and lemon juice. Pulse to a thick, chunky paste, about 30 seconds. Transfer to bowl with chopped chickpeas.
Add egg and sesame seeds to bowl and stir to combine. Cover and chill batter in fridge 30 minutes.
Heat oil in a large skillet over medium heat. When oil shimmers, drop heaping tablespoons of batter into skillet and gently press batter into 2-inch-round patties. Cook, turning once, until deep golden brown on both sides, about 4 minutes total. Transfer to paper towel-lined plate to drain.
Serve falafel with pita bread, sliced tomatoes and red onion, romaine leaves, and store-bought tahini dressing.