Mexican Falafel
Love Mexican food? Love falafel? This recipe takes Mexican flavors and incorporates them into crispy baked bean patties, falafel style. They make a great finger food for kids and are wonderfully adult in wraps or salads. Something different and fun for everyone in your family!
Servings 14 servings
Calories 74kcal
Ingredients
- 1/2 medium onion
- 5 clove garlic
- 1 cup cilantro
- 2 tablespoon lime juice
- 15 ounce black beans, canned
- 2 teaspoon cumin, ground
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 cup flour, whole wheat
- 2 teaspoon baking powder
- 2 tablespoon olive oil
Sauce
- 1/2 cup Greek yogurt, plain
- 1/4 cup salsa
- 1 teaspoon lime juice
Instructions
- Preheat oven to 375* F.
- In a food processor, blend half an onion, 5 cloves garlic, 1 cup packed cilantro leaves, and 2 tablespoons lime juice. Puree well.
- Rinse and drain a can of black beans. Add to the food processor, along with cumin, chili powder, and salt. Pulse until just combined. Add flour and baking powder and pulse until incorporated.
- Spread 1 tablespoon of oil over a large baking sheet. Take large spoonfuls of the bean mixture and form into disks - about 3 inches across and 1/2 an inch or so tall. Place them on the baking sheet. Once all the mixture has been used, brush the tops with the remaining 1 tablespoon of oil.
- Bake for 25-30 minutes, flipping halfway. You want them crispy on the outside but still soft inside.
- If desired, mix Greek yogurt, salsa, and lime juice for a white sauce to go with the falafel. Serve with garnishes of cheese, fresh squeezed lime juice, and avocado, or even wrap them up in a tortilla with lettuce and tomato.
