Black Bean Falafels
By Aurora Ibarra
Traditional Falafel is made with a chickpea mixture, but I decided to change it up and swap them for black beans one day and loved the results. The black beans give a heartier texture and are less dense than the traditional chickpea filling and thus easier to digest (in my opinion). The great thing about falafel is that you can top them with pretty much anything and can eaten hot or at room temperature. So, if you’re looking to get out of a lunch rut, these guys pack nicely and take the boring out of the dreaded weekday lunch. Give them a try!
Yields 16 small falafel patties
Cook Time: 20 minutes
Preparation Time: 10 minutes
Ingredients
- 3 tablespoon canola or sunflower oil
- 1 medium yellow onion, diced
- 1 14 oz can black beans, drained and rinsed
- 1 small carrot, shredded
- 1/2 cup polenta
- 1/2 cup breadcrumbs
- 1 teaspoon paprika
- 1 1/2 teaspoon curry
- 1/8 teaspoon cayenne
- 1 teaspoon sea salt
- 1/4 cup cilantro, chopped
- 1/4 cup water
Directions
- Sauté onions in 1 Tbsp Sunflower oil until slightly caramelized (20 min).
- In a large bowl mash together carrots, black beans, polenta, breadcrumbs, spices, salt, cilantro, water, and onions. If the mix seems dry, add a bit more water.
- Form small balls, heat the remaining 2 Tbsp of oil and fry falafels.
- Warm the pita pockets, slice in half, and gently open them with a knife. Fill them up with the falafels and suggested toppings.
Suggested Toppings:
Whole wheat pita pockets
Sliced roma tomatoes
Lettuce
Avocado
Tahini (recommended brand Kevala, it is so delicious and creamy!)
