Southwestern Falafel

Southwestern Falafel

jonvance

"A spicy, Southwestern take on this Middle Eastern favorite. Serve with sour cream, guacamole or salsa."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 326 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 1354 mg
  • 54%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's note:
  • If a food processor is not available, add first ten ingredients to a blender and process until smooth. Mash beans in a bowl with a potato masher, then mix together.
  • Editor's note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

I have made these 3 times in the past 2 months and am getting ready to make them again tomorrow! They are a hit with my family--especially the kids, and I took them to a meal swap where they wer...

I wasn't able to deep-fry these, so I just skillet-fried 'em! Good, especially when served with sour cream and salsa (I *may* have added some green onions on top for color, too. Hehe.) The on...

Really easy and delicious! Make a recipe for chili sauce and it will be complete.

I made this mostly as written, using the taco seasoning recipe from this site, cracker crumbs in place of bread crumbs (had to use them up) and added about a cup of pre-cooked quinoa to bulk up ...

I omitted the cayenne and pan-fried them as patties in a little bit of oil. They were excellent, the family loved them! Next time I will serve them on deli rounds with lettuce, tomato, onion, av...

Other stories that may interest you