A spicy, Southwestern take on this Middle Eastern favorite. Serve with sour cream, guacamole or salsa.
Ingredients
- quart vegetable oil for frying: 1 piece (or as needed)
- onion, quartered: 1 piece
- green bell pepper: 1 piece (chopped)
- egg: 1 piece
- garlic: 3 clove
- dry taco seasoning mix: 1 pack (1.25 ounce pack)
- baking powder: 2 tsp
- peanut oil: 2 tsp
- ground cumin: 1 tsp
- salt: 1 tsp
- pinch cayenne pepper: 1 piece
- pinto beans: 1 can (16 ounce can, drained)
- dash hot sauce: 1 piece (to taste)
- dry bread crumbs: 1 cup (or more if needed)
Metric Conversion
Stages of cooking
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Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
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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.
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Pour pinto beans into mixture and pulse until pinto beans are chopped and integrated, but not smooth.
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Transfer bean mixture to a large bowl; stir hot sauce into mixture.
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Stir enough bread crumbs into mixture to form a dough that holds together, but isn't sticky.
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Form dough into quarter-sized balls.
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Deep-fry in hot oil until falafel are deep brown, about 3 to 5 minutes.
