A rogue departure from the traditional Mediterranean specialty, but it does work well as a snack, entree, or part of a mezza
Recipe by crawls on May 26, 2018
Prep time: PT20M
Cook time: PT20M
Total time: PT55M
Ingredients
1 can Black Beans (Low Sodium, Rinsed, Drained, Dried)
1/2 ea Red Onion (Peeled, Diced)
1 ea Jalapeno Pepper (Washed, stemmed, seeded, diced)
4 cloves garlic (Peeled, minced)
1 tsp Cumin (Freshly toasted and ground )
1 tsp Chili Powder (Make your own)
1 cup Cilanto (Leaves and stems minced fine)
1 tsp coriander
1 ea Lime (Zest of)
Salt and Pepper to taste
Oil for frying (Canola / Neutral)
Categories
Main Course
Cuisine
Mediterranean
Steps
Take all from main group and mash to a stiff and grainy consistency. Pastry blender, fork, or food processor.
Let this rest for a few minutes so flavors can meld (15 minutes)
Use a # 40 disher 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. Since I am NOT going to deep fry these, I flatten the balls to ~1/2 inch thick.
Add 1/2" of oil to a heavy cast iron skillet and heat over medium high heat
As the oil shimmers, slip the falafel in and cook until golden brown, ~ 1-2 minutes per side.
Remove to a draining rig
