Southwestern Falafel

Southwestern Falafel

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"A spicy, Southwestern take on this Middle Eastern favorite. Serve with sour cream, guacamole or salsa."
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35 m servings 326 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

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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.

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  • 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.


  • 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.



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.