Southwestern Falafel Recipes

Steps:

• Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• 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.
• Pour pinto beans into mixture and pulse until pinto beans are chopped and integrated, but not smooth.
• Transfer bean mixture to a large bowl; stir hot sauce into mixture.
• Stir enough bread crumbs into mixture to form a dough that holds together, but isn't sticky.
• Form dough into quarter-sized balls.
• Deep-fry in hot oil until falafel are deep brown, about 3 to 5 minutes.

Steps:

• Place half of chickpeas in food processor and pulse a few times until chopped, transfer to a large bowl.
• Place remaining chickpeas in food processor with garlic, onion, herbs, spices, baking soda, salt, and lemon juice. Pulse to a thick, chunky paste, about 30 seconds. Transfer to bowl with chopped chickpeas.
• Add egg and sesame seeds to bowl and stir to combine. Cover and chill batter in fridge 30 minutes.
• Heat oil in a large skillet over medium heat. When oil shimmers, drop heaping tablespoons of batter into skillet and gently press batter into 2-inch-round patties. Cook, turning once, until deep golden brown on both sides, about 4 minutes total. Transfer to paper towel-lined plate to drain.
• Serve falafel with pita bread, sliced tomatoes and red onion, romaine leaves, and store-bought tahini dressing.