Mexican Falafel Recipe

Ingredients
  • 1/2 - onion
  • 5 cloves - garlic
  • 1 cup - cilantro leaves, packed
  • 2 tablespoons - lime juice
  • 1 can - black beans
  • 2 teaspoons - cumin
  • 1 teaspoon - chili powder
  • 1 teaspoon - salt
  • 1/2 cup - white whole wheat flour
  • 2 teaspoons - baking powder
  • 2 tablespoons - olive oil
For the sauce:
  • 1/2 cup - plain Greek yogurt
  • 1/4 cup - salsa
  • 1 teaspoon - lime juice
Directions
  1. Preheat oven to 375* F.
  2. In a food processor, blend half an onion, 5 cloves garlic, 1 cup packed cilantro leaves, and 2 tablespoons lime juice. Puree well.
  3. Rinse and drain a can of black beans. Add to the food processor, along with cumin, chili powder, and salt. Pulse until just combined. Add flour and baking powder and pulse until incorporated.
  4. Spread 1 tablespoon of oil over a large baking sheet. Take large spoonfuls of the bean mixture and form into disks - about 3 inches across and 1/2 an inch or so tall. Place them on the baking sheet. Once all the mixture has been used, brush the tops with the remaining 1 tablespoon of oil.
  5. Bake for 25-30 minutes, flipping halfway. You want them crispy on the outside but still soft inside.
  6. If desired, mix Greek yogurt, salsa, and lime juice for a white sauce to go with the falafel. Serve with garnishes of cheese, fresh squeezed lime juice, and avocado, or even wrap them up in a tortilla with lettuce and tomato.
Makes around 14 small patties.

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