Mexican Falafel

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It may have been a while since I last blogged with any regularity, but my preponderance for creating recipes over the past 7 years could make even a laxative blush! (It really has been a while…is a poop reference alongside a recipe too much these days, or nah?)

If you’ve followed me for any period of time, you’ll probably already know that I rarely make straightforward meals. That is to say, while a healthy, clean recipe is always my goal, I’d sooner go a week without a BM than eat steamed chicken and broccoli for every meal (seriously, I DON’T KNOW WHAT I’M DOING!!), which is why I like to find ways to turn healthy eating on its head.

The process usually goes something like this:

“You know what I really wanna get fucked up on right now? Mu’fuckin greasy ass ‘za!! What if instead of pizza crust made with flour, I tried something with chickpeas? And then what if instead of cheese, I just sprinkled my tears on top because what is pizza if not a vessel for cheese?!?!?!?”

Obviously, I’ve yet to crack the code on delicious-yet-better-for-you ‘za recipes, but that’s okay since this isn’t even a ‘za recipe anyway!

What I present to you today is a falafel recipe, which doesn’t really need any cleaning up in the first place, but given my crippling controlling nature, I can’t leave well-enough, or the way Kyle folds our child’s clothes, alone.

Look, sometimes you need to try familiar flavors (like Mexican food) in unfamiliar places (like…Ohio).

I’m gonna level with you: you GOTTA use dried black beans to make this. You can’t use canned beans. I tried the first time around and it was, in the words of an Adam Sandler-movie-cafeteria-lady, “shloppy.” I wouldn’t normally force you to do this, but trust me. And if you can’t muster the effort to reconstitute dry beans (I get it!), then this recipe isn’t for you. Come back in like, 3 weeks.

But for those of you willing to soak some beans, I feel pretty confident you’re gonna enjoy this dish. You’ve got warmth from the cumin, heat from the chili powder, a cute little lime crema to cool it all down, all wrapped up in a pita blanket. Are we talking about après ski or falalfel? Potayto, potahto. Falafel…falafel.

Anyway, hope you like it!!!

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Mexican Falafel

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Yield: - 20 +

A Mexican twist on a Mediterranean classic.

IngredientsUSMetric

Falafel

• 2 cups black beans, after soaking overnight and drained (soak in 4-6 cups water, adding as needed)
• 1 shallot, rough chop
• 3 cloves garlic, chopped
• Juice of 1 lime
• 1 Tbsp cumin
• 1/2 Tbsp oregano
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1 cup loose packed cilantro
• 1/2 tsp baking powder
• 1/4 tsp black pepper

Lime Crema

• 1/4 cup mayo
• 2 Tbsp sour cream
• Juice of 1 lime
• 1 tsp cumin
• Pinch of salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

Make the Falafel

1. Preheat to 400F and line a baking sheet with foil. Spray with non-stick spray, and set aside.
2. Dump all ingredients into a food processor. Pulse until everything is well combined. Note: it won't be completely smooth - small chunks is fine, but you want to get it combined well enough to stay together in a pattie.
3. Using a small cookie scoop, scoop falafel onto your foil-lined baking sheet. Use your hand or the back of a spoon to slightly flatten the falafel.
4. Bake 14 minutes, then flip the falafel and bake another 5 minutes.
5. Serve immediately in a pita or on a salad, topped with lime crema (below), tomato, lettuce, avocado, jalapeño, and cilantro.

Lime Crema

1. Combine all ingredients in a bowl and drizzle over falafel before serving or as a dip.