Southwestern Falafel

Southwestern Falafel

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
jonvance
Recipe by  jonvance

“A spicy, Southwestern take on this Middle Eastern favorite. Serve with sour cream, guacamole or salsa.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

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.

Share It

Reviews (3)

Rate This Recipe
It's Tava Time
3

It's Tava Time

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 were a favorite! I changed the recipe up some... First, I omitted the salt. With the packaged taco seasoning, it didn't need anymore salt. Second, I added a tsp more cumin and used an entire onion. I also use kidney beans instead of pinto and plan to make them with black beans one of these times! I also use olive oil instead of peanut oil in the mixture and for frying. As with traditional falfalfel, it's better to add the bread crumbs and let the mixture set at least 30 minutes. Much easier to form and fry! I do not deep fat fry mine, but rather skillet fry and I make patties vs balls. Also, it has always taken 1 1/2c bread crumbs vs 1 cup. Again, they fry much better when dryer. Serve with homemade salsa and you have an incredible meal! Enjoy! (PS--sometimes I also serve with tortillas, fresh tomatoes and lettuce)!

Nashville Nosher
2

Nashville Nosher

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 only real change (besides frying technique) was that I used homemade taco seasoning instead of the packet.

chef982
0

chef982

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

More Reviews

Similar Recipes

Southwestern Egg Rolls
(1,053)

Southwestern Egg Rolls

Sean's Falafel and Cucumber Sauce
(869)

Sean's Falafel and Cucumber Sauce

Jeanie's Falafel
(173)

Jeanie's Falafel

Southwestern Style Chalupas
(47)

Southwestern Style Chalupas

Easiest Falafel
(15)

Easiest Falafel

Pan-Fried Falafel
(6)

Pan-Fried Falafel

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 326 cal
  • 16%
  • Fat
  • 18.8 g
  • 29%
  • Carbs
  • 32 g
  • 10%
  • Protein
  • 7.6 g
  • 15%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 1354 mg
  • 54%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Southwestern Egg Rolls

>

next recipe:

Jeanie's Falafel