Southwestern Falafel

This is a spicy Southwestern twist on traditional falafel. Pinto beans are substituted for garbanzo beans, and spiked with cayenne powder, taco seasoning, and hot sauce.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 326 Calories

Ingredients

• 1 egg
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 onion, quartered
• 1 teaspoon ground cumin
• 1 pinch cayenne pepper
• 3 cloves garlic
• 1 quart vegetable oil for frying, or as needed
• 1 small green bell pepper, chopped
• 2 teaspoons peanut oil
• 1 (16 ounce) can pinto beans, drained
• 1 (1.25 ounce) package dry taco seasoning mix
• 1 dash hot sauce, or to taste
• 1 cup dry bread crumbs, or more as needed

Recipe Instructions

Step 1

Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step 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.

Step 3

Pour pinto beans into mixture and pulse until pinto beans are chopped and integrated, but not smooth.

Step 4

Transfer bean mixture to a large bowl; stir hot sauce into mixture.

Step 5

Form dough into quarter-sized balls.

Step 6

Deep-fry in hot oil until falafel are deep brown, about 3 to 5 minutes.

Step 7

Stir enough bread crumbs into mixture to form a dough that holds together, but isn't sticky.