Black Bean-Cheddar Falafel with Avocado Taratoor (yum)
So this is just another version of the classic Middle Eastern chickpea fritters known as falafel. You likely know by now that when I enjoy a particular recipe I end up with multiple versions of it (for other variations on this recipe, click here). Anyhow, this is just a suggestion...interchange any bean or cheese you like; herbs and spices as well. And for the taratoor sauce I included a couple avocado which not only accented the flavor nicely but enriched it a bit as well. These are really simple to prepare, but be forewarned...they are super addicting.
Black
Bean and Cheddar Falafel
Makes about two dozen
falafel
2 (15oz) cans black beans, rinsed and drained
4 ounces shredded
cheddar cheese (about 1½ cups)
1 bunch cilantro,
coarsely chopped
1 bunch flat-leaf
parsley, coarsely chopped
4 cloves garlic, minced
4 tablespoons lemon
juice
4 tablespoons Frank's
hot sauce
1 teaspoon sea salt
1 tablespoon ground
cumin
1 tablespoon smoked
paprika
2 teaspoons baking
powder
¾ cup whole wheat
flour (more as needed)
sesame seeds for
garnish
oil for frying
Combine everything
except the flour in a food processor and process until smooth.
Transfer to a bowl and mix in the flour by hand. Allow the mixture to
rest for 10 minutes; if it feels too moist add more flour. Shape into
small balls, then flatten them slightly while pressing them into
sesame seeds. Preheat a skillet with about ½ inch of vegetable oil
and fry the falafel about two minutes on each side, or until crispy
and golden on the outside and cooked throughout. Remove the falafel
from the pan with a slotted spoon and drain on absorbent paper.
Avocado
Taratoor Sauce
Makes about 4 cups
2 ripe avocado, peeled
1 cup tahini
¾ cup water
½ cup lemon juice
¼ cup hot pepper sauce
3 cloves garlic
½ teaspoon sea salt
Combine all of the
ingredients in a blender and process until smooth.
Comments