Black Bean Falafel

As spoken prior, I am in city arranging my digital life in a manner that someone other than I can make sense of.  My roommates have fled the city, so I have some freedom of culinary creativity.

I had originally considered doing black bean burgers, but whence I saw the hummus, olives, pita and harissa in the fridge, my mind went directly to the Mediterranean ..

I am sure many of my readers shall shake thier head in my rouge departure from a street food classic, but then again, see the url…

From Wikipedia:

Falafel or felafe (/fəˈlɑːfəl//-ˈlæf-/; is a deep-fried ball, doughnut or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, that most likely originated in Egypt. It is commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as taboon; “falafel” also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls are laid over a bed of salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze (assortment of appetizers).

Falafel is a common food eaten in the Middle East. The fritters are now found around the world as a replacement for meat and a form of street food.


Black Bean Falafel

A rogue departure from the traditional Mediterranean specialty, but it does work well as a snack, entree, or part of a mezza
Prep Time 20 mins
Cook Time 20 mins
Total Time 55 mins
Course Main Course
Cuisine Mediterranean
Servings 20 ea
Calories 18 kcal



  • 1 can Black Beans Low Sodium, Rinsed, Drained, Dried
  • 1/2 ea Red Onion Peeled, Diced
  • 1 ea Jalapeno Pepper Washed, stemmed, seeded, diced
  • 4 cloves garlic Peeled, minced
  • 1 tsp Cumin Freshly toasted and ground
  • 1 tsp Chili Powder Make your own
  • 1 cup Cilanto Leaves and stems minced fine
  • 1 tsp coriander
  • 1 ea Lime Zest of
  • Salt and Pepper to taste


  • Oil for frying Canola / Neutral


  • Take all from main group and mash to a stiff and grainy consistency. Pastry blender, fork, or food processor.
  • Let this rest for a few minutes so flavors can meld (15 minutes)
  • Use a # 40 disher or a tablespoon measure to scoop up a small amount of the mixture. Roll it in between the palm of your hands to make a compact, round ball. Since I am NOT going to deep fry these, I flatten the balls to ~1/2 inch thick.
  • Add 1/2" of oil to a heavy cast iron skillet and heat over medium high heat
  • As the oil shimmers, slip the falafel in and cook until golden brown, ~ 1-2 minutes per side. Remove to a draining rig


As a side / dipping sauce whip 1/2 cup tahini with 1/4 tsp salt and 1/2 cup water.  Taste and adjust seasoning.


Calories: 18kcalCarbohydrates: 3gProtein: 1gSodium: 3mgPotassium: 55mgFiber: 1gVitamin A: 95IUVitamin C: 0.7mgCalcium: 6mgIron: 0.4mg
Tried this recipe?Let us know how it was!

  Filed under: Baked, Basics, Bean, Cultural-Misappropriation, Fried, Ingredient

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