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 caloriescarbohydrate: 32 gcholesterol: 31 mgfat: 18.8 gfiber: 4.9 gprotein: 7.6 gsaturatedFat: 2.8 gservingSize: -sodium: 1353.8 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Southwestern Falafel
Directions
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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.