Southwestern Falafel Recipe

Southwestern Falafel Recipe

  • 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
  1. Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. 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.
  3. Pour pinto beans into mixture and pulse until pinto beans are chopped and integrated, but not smooth.
  4. Transfer bean mixture to a large bowl; stir hot sauce into mixture.
  5. Stir enough bread crumbs into mixture to form a dough that holds together, but isn't sticky.
  6. Form dough into quarter-sized balls.
  7. Deep-fry in hot oil until falafel are deep brown, about 3 to 5 minutes.
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