Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 326
- Carbohydrate: 32g
- Fat: 19g
- Fiber: 5g
- Protein: 8g
- Sugar: 3g
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