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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A spicy, Southwestern take on this Middle Eastern favorite. Serve with sour cream, guacamole or salsa. Ingredients:
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 |
Directions:
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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