Black Bean Falafel

1 02 2011

This is a great recipe for snow days. Make them as hot as necessary to ward off the cold!

2 Cups Black Beans, Chopped
2 Cups Garbanzo Beans, Pureed
4 Scallions, Chopped
Fresh Chopped Cilantro to taste
1 tsp. Ground Cumin
Salt and Pepper to taste
2 Cloves Crushed Garlic
1 Egg
1/2 Cup plus 1 Tbls. Cornmeal
1 Fresh Jalapeno, Chopped
4 Tbls. Vegetable Oil
1 Fresh Lemon, Sliced


1. Coarsely process or hand mash the drained canned black beans. Purée the canned garbanzo beans.

2. Combine black beans and garbanzo beans. Stir in egg, 2 Tbsp cornmeal, scallions, cilantro, cumin, garlic, jalapeno, salt and pepper.

3. Place 1/2 cup cornmeal in a bowl.

4. Place a 1/3 cup scoop of bean mixture in bowl and coat lightly with cornmeal.

5. Place on a platter and flatten to 1/2 inch. Repeat until all batter used, about 12 cakes.

6. Fry patties 3-4 minutes per side in oil in small batches at medium heat. Oil should be hot but not smoking. Fry until browned on both sides.

7. Serve hot with lemon slices and salsa or sour cream.

Note: May be made as spicy or mild as you prefer. Serve in Pita for a Falafel sandwich variation (use Tzatziki instead of sour cream).




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