THE RECIPE JOURNAL · Main Course
Falafel with Southwestern Ingredients
This twist on a classic favorite combines crispy falafel with bold Southwestern flavors for a tasty and satisfying meal. Perfect for a flavorful lunch or dinner, it’s a fun way to spice up your usual routine.
FROM THE KITCHEN • Falafel with Southwestern Ingredients
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some vegetable oil in a deep fryer or a large pot until it reaches about 375°F (190°C). In the meantime, toss the onion, green bell pepper, egg, garlic, taco seasoning, baking powder, peanut oil, cumin, salt, and cayenne pepper into a food processor and blend until everything is nice and smooth. Add the pinto beans next, pulsing a few times so they get chopped up and mixed in but still have a bit of texture. Transfer this mixture to a big bowl and stir in the hot sauce. Gradually add bread crumbs until the mixture holds together well but isn’t too sticky. Roll the dough into small balls about the size of a quarter. Carefully drop them into the hot oil and fry until they turn a deep golden brown, which should take around 3 to 5 minutes. Drain on paper towels and enjoy!
Why you’ll love it
This dish combines the classic, crispy texture of falafel with bold southwestern flavors. It’s a unique twist that adds a smoky, spicy kick. Plus, it’s a great way to enjoy plant-based protein with vibrant ingredients.
How to serve
Serve these falafel with a fresh salsa, creamy avocado, and a dollop of sour cream or Greek yogurt. They also pair well with warm tortillas or a leafy green salad for a light meal.
Storage & leftovers
Store leftover falafel in an airtight container in the fridge for up to three days. Reheat them in the oven or air fryer to keep them crispy. You can also freeze uncooked falafel balls and cook them later from frozen.
