Looking for a flavorful twist on a classic favorite? This recipe combines the bold spices of the Southwest with crispy, golden falafel for a delicious and satisfying meal everyone will love.
Prep Time20 min
Cook Time15 min
Total Time35 min
Difficulty
Medium
Practical Cooking Tips
Make sure to soak the chickpeas overnight for the best texture.
Avoid over-processing the mixture to keep the falafel light and not too dense.
Fry or bake the patties until they are golden brown for a crispy outside and tender inside.
Ingredients
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Why You'll Want This Again
This dish brings a fresh twist to a classic favorite by adding bold southwestern flavors. It’s packed with protein and fiber, making it both satisfying and nutritious. Plus, it’s a great option for anyone looking to enjoy a flavorful vegetarian meal.
Directions
Lightly heat some vegetable oil in a deep fryer or a large pot until it reaches about 375°F (190°C). In the meantime, toss the onion, green bell pepper, egg, garlic, taco seasoning, baking powder, peanut oil, cumin, salt, and cayenne pepper into a food processor and blend until everything’s smooth. Add the pinto beans next and pulse just a few times—you want the beans chopped up and mixed in, but not completely pureed. Pour this mixture into a big bowl and stir in your favorite hot sauce. Gradually mix in enough bread crumbs until the dough holds together nicely without feeling sticky. Then, roll the dough into small balls, about the size of a quarter. Carefully drop them into the hot oil and fry until they turn a deep golden brown, which usually takes around 3 to 5 minutes. Once they’re done, drain them on paper towels and enjoy!
256
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
How To Enjoy This Dish
Serve these falafel with warm pita bread, fresh salsa, and a drizzle of creamy avocado or cilantro lime sauce. A side of crunchy slaw or a simple green salad complements the bold flavors perfectly.
Storage Advice
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or a toaster oven to help keep the exterior crispy. You can also freeze the cooked falafel for up to a month; just thaw and reheat before serving.
Frequently Asked Questions
Can I bake these instead of frying them?
Yes, you can bake them at 400°F (200°C) for about 20 minutes, turning halfway through, but frying gives a crispier texture.
What can I use instead of pinto beans?
Chickpeas or black beans work well as substitutes and will give a similar texture and flavor.
How do I know when the oil is hot enough for frying?
Use a thermometer to heat the oil to 375°F (190°C), or test by dropping a small amount of batter into the oil—it should sizzle and rise immediately.
Can I make the mixture ahead of time?
Yes, you can prepare the mixture and refrigerate it for up to 24 hours before frying.
What do I do if the mixture is too sticky to roll?
Gradually add more bread crumbs until the dough is firm enough to shape without sticking.
Is it necessary to use an egg in the mixture?
The egg helps bind the ingredients, but you can replace it with a flax egg or omit it for a vegan option, though the texture may be slightly different.
Can I use a different type of oil for frying?
Yes, vegetable, canola, or peanut oil are good choices since they have high smoke points suitable for frying.
How spicy will these be and can I adjust the heat?
The cayenne and hot sauce add mild heat; you can reduce or omit them to make the falafel less spicy.
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