Southwest Falafels

I got really stuck on deciding if this was a meal or an appetizer so I categorized it under “Bits and Bobs” because it’s both! I’ve eaten falafels as an appetizer AND as a meal. These falafels are southwest inspired and made with black beans instead of garbanzo beans. I thought they were very tasty, especially with the creamy avocado dip! If you want to eat yours with pita, BFree brand has some good gluten free ones. They are best when heated in the microwave for 15-30 seconds.

Last year I watched “Time to Eat” by Nadia Hussain (check it out on Neflix!) and recreated her baked beans falafels. They were amazing! Apparently my husband doesn’t love baked beans and he said these southwest falafels were better. I’ll take it! Between you and I (because I don’t think he is actively reading most of these, but I guess we shall see. You know I’m right, babe!), I think he liked those until he knew they were made from baked beans.

The falafels on their own are great, and full of garlic so get ready! They would probably be wonderful to add to a southwest salad. But the dip is what really made this great. I love a good dip! It’s mostly Greek yogurt with just a little mayo, avocado, garlic, jalapeno and lime juice. It’s got a bit of a bite but is very subtle. I meant to use a whole jalapeno but when I was dumping it out of the mini food processor, only half got used. I kept the ingredient list as 1/2 jalapeno but if you like heat then do a whole one! I hope you enjoy this recipe.

I love when I get messages and comments from you so please let me know! It is so rewarding and makes me feel awesome. Please, keep it up!

Print Recipe

Southwest Falafels

Author: Emily Rogers Courses: Bits and Bobs

Servings: 4

Ingredients

Servings

Falafels

• 2 can black beans (drained)
• 6 garlic cloves
• 1 shallot bulb (2 cloves)
• 2 tsp cumin
• ²⁄₃ cup cilantro (loosely packed)
• ¹⁄₂ tsp salt
• ¹⁄₄ tsp coriander
• ³⁄₄ cup chickpea flour
• few dashes of pepper

Dip

• ¹⁄₂ jalapeno
• 1 lime (juice)
• ¹⁄₂ cup greek yogurt
• 1 garlic clove
• ¹⁄₂ avocado
• 1 tbsp cilantro
• 2 tbsp mayo

Instructions

1. Roughly chop the shallot and add the garlic and shallots to an 8 cup (or more) food processor.

2. Drain the beans and add to food processor with everything except the chickpea flour.

3. Pulse the food processor until everything is combined and the garlic/shallots are nicely chopped. Scrape down the sides if needed before continuing to pulse. 

4. Add the chickpea flour a bit at a time, pulsing as you go. When combined, scoop into a bowl.

5. Prepare a pan with parchment paper and spray with nonstick spray. You want the falafel mixture to be able to roll into balls without being too wet or completely sticking to your fingers. Add more chickpea flour (1 tbsp at a time) as needed and mix together with a spatula. When ready, wet your hands (this helps them not stick) and make approximately 10-12 balls and place them on parchment paper.

6. Preheat your oven for 400 degrees and place your falafels in the fridge to set for 15 minutes.

7. Bake for 30 minutes, flip halfway through.

8. While the falafels are baking, make your dip. 

9. Add the half  jalapeno and garlic to the bottom of your mini food processor. Next add the cilantro, avocado, yogurt, mayo and juice of 1 lime. Blend well, scoop in a bowl and place in fridge until ready. 

10. When the falafels are done, let them sit for a few minutes before serving with the dip.