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
Ingredients
Falafel
- 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
Cooking
- Oil for frying Canola / Neutral
Instructions
- 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
Notes
As a side / dipping sauce whip 1/2 cup tahini with 1/4 tsp salt and 1/2 cup water. Taste and adjust seasoning.
Nutrition
Calories: 18kcalCarbohydrates: 3gProtein: 1gSodium: 3mgPotassium: 55mgFiber: 1gVitamin A: 95IUVitamin C: 0.7mgCalcium: 6mgIron: 0.4mg
Tried this recipe?Let us know how it was!