Ingredients35 m servings 326 cals
- 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.
- Cook's note:
- If a food processor is not available, add first ten ingredients to a blender and process until smooth. Mash beans in a bowl with a potato masher, then mix together.
- Editor's note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Per Serving: 326 calories; 18.8 g fat; 32 g carbohydrates; 7.6 g protein; 31 mg cholesterol; 1354 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 wer...
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 on...
Really easy and delicious! Make a recipe for chili sauce and it will be complete.
I made this mostly as written, using the taco seasoning recipe from this site, cracker crumbs in place of bread crumbs (had to use them up) and added about a cup of pre-cooked quinoa to bulk up ...