All Recipes Best Recipe Appetizers and Snacks Beans and Peas

Ingredients

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

Nutrition Info

326.2 calories carbohydrate: 32 g cholesterol: 31 mg fat: 18.8 g fiber: 4.9 g protein: 7.6 g saturatedFat: 2.8 g servingSize: - sodium: 1353.8 mg sugar: 3.4 g transFat: : - unsaturatedFat: : -

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.

6 servings

A spicy, Southwestern take on this Middle Eastern favorite. Serve with sour cream, guacamole or salsa.