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Black Bean Falafel

A close up of Black Bean Falafel tacos

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Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, line another baking sheet with paper towels or brown paper grocery bags to drain the cooked falafel after they have cooked.
  5. 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.
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