Today I am so excited to be teaming up with my amazing blogging friends to bring you a giveaway of epic holiday proportions! We all put our heads together a few weeks ago trying to figure out what our readers would want to win in a big holiday giveaway and after much deliberation we decided that you all would want money. I mean, who doesn’t want money…right? With $500 you can buy a whole heck of a lot on Amazon, you could of course splurge on something for yourself like a Vitamix or you could buy gifts for your family. Heck, you can even buy an elaborate cat tree for your favorite kitty cat. Along with this amazing giveaway, today I am sharing my newest falafel creation with you. You see, I kind of have a crazy love affair with homemade falafel. I make traditional falafel at least once a month around here, but lately I have been playing around with the recipe and creating new falafel creations like my Thanksgiving Stuffing Poppers. Today’s falafel ditches the garbanzo beans and uses black beans instead, which is my families’ favorite legume .
Todd and I ate our black bean falafel in grilled tortillas with avocado, homemade tomatillo salsa, heirloom tomatoes, pickled peppers, and cilantro while our kids chose to dip their falafel straight into a fresh batch of guacamole.Print
- 2 cups black beans, soaked in water to cover by 3-inches for 24 hours, drained and rinsed
- 1 small white onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 1 cup cilantro, leaves and stems roughly chopped
- zest of 1 lime
- 1 tablespoon cumin
- 1 1/2 teaspoons coriander
- 1 teaspoon paprika
- kosher salt and pepper to taste
- Grapeseed oil for frying
- Place all of the ingredients, except the oil, in a food processor fitted with the “S” blade. Alternate between the machine running constantly and pulsing, stopping to scrape the sides, until the mixture is all uniform in size. You want the consistency to be grainy not smooth.
- Use a small ice cream scoop or a tablespoon measure to scoop up a small amount of the mixture. Roll it in between the palm of your hands to make a compact, round ball. Proceed with the rest of the batter, lining all of the falafel on a parchment paper lined baking sheet until there is no black bean mixture remaining in the food processor.
- Pour the oil into a high sided skillet or dutch oven to a depth of 3 inches and place it over medium high heat. Place a thermometer in the oil and heat the oil until it registers between 360°F and 375 °F.
- Meanwhile, line another baking sheet with paper towels or brown paper grocery bags to drain the cooked falafel after they have cooked.
- When the oil is to temperature, drop one popper at a time into the oil, being careful not to overcrowd the pan. The oil should sizzle and bubble around each falafel and the falafel should hold together perfectly. Cook until the falafel are golden brown, about 1½ – 2½ minutes; remove from the hot oil with a slotted spoon and place on the paper towel lined baking sheet to drain. Sprinkle the tops of the hot falafel with salt. Repeat the process with the remaining batter until all of them have been cooked.
Of course, you don’t have to eat these stuffed into taco shells or dipped in guacamole, you can opt for more traditional falafel fare. Anyway you serve these up they are pretty amazing and your family will thank you!
The giveaway will be open from 12/6/2013 until 12/11/2013.You must be 18 years old to enter and you must live in the USA. One winner will receive a $500 Amazon gift card.
Please take a minute to stop by and say hello to all of my friends that helped to make this awesome giveaway possible! I kind of love them and I know you will too.
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