Black Bean Falafel

I pulled a few of these out last weekend to heat up for my girls and I for lunch while my husband heated up leftovers – they are so good that he wanted some too! Glad I had extras!  They are delicious and very quick to whip up.  High in protein and fiber due to the black beans, these little falafels are packed with Mexican flavor !  Eat them with a whole wheat pita and guacamole if desired.  I’m trying to cut down in carbs, so I just ate mine as is with a dollop of sour cream.

Black Bean Falafel

Author/Source:

Heather @ Onceamonthmom.com; adapted from Andreas Recipes

Ingredients:

• 15 onces black beans, drained and rinsed
  
• 0.5 cup shredded Mexican blend cheese
• 0.25 cup finely crushed baked tortilla chips
• 2 Tablespoons chopped green onion
• 1 Tablespoon finely chopped cilantro
• 1 teaspoon taco seasoning
• 1 large egg white
• 1.5 teaspoon canola oil

Directions:

In a medium bowl, mash beans with a fork. Mix in cheese, crushed tortilla chips, green onions, cilantro, cumin, and egg white.  Stir until combined. Divide mixture and shape into patties about 1/2 inch thick. Heat oil in skillet over medium high heat. Cook patties until browned and heated through, about 3 minutes per side. Drain on paper towel. Serve with pitas, guacamole, salsa and sour cream, if desired.

Freezing Directions:

Prepare as directed above. Allow patties to cool. Place wax paper between patties and place in gallon freezer bag. Label and freeze. To serve: Thaw. Reheat as desired.

Servings: 4

**conversion chart image provided by Erik Spiekermann

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This entry was posted on Monday, September 24th, 2012 at 7:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.