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
Step 1
Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Step 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.
Step 3
Pour pinto beans into mixture and pulse until pinto beans are chopped and integrated, but not smooth.
Step 4
Transfer bean mixture to a large bowl; stir hot sauce into mixture.
Step 5
Stir enough bread crumbs into mixture to form a dough that holds together, but isn't sticky.
Step 6
Form dough into quarter-sized balls.
Step 7
Deep-fry in hot oil until falafel are deep brown, about 3 to 5 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 326 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat3g | 14% |
Cholesterol31mg | 10% |
Sodium1354mg | 59% |
Total Carbohydrate32g | 12% |
Dietary Fiber5g | 18% |
Total Sugars3g | |
Protein8g | |
Vitamin C13mg | 63% |
Calcium172mg | 13% |
Iron3mg | 14% |
Potassium292mg | 6% |
*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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