"Traditional Falafel is made with chickpeas, but I decided to swap them for black beans one day and loved the results. So, from then on, I've been making black bean falafel . . . They are less dense that the chickpea ones, and thus easier to digest. Give them a try!"
Total Servings: 16
- 3 tablespoon canola or sunflower oil
- 1 medium yellow onion, diced
- 1 14 oz can black beans, drained and rinsed
- 1 small carrot, shredded
- 1/2 cup polenta
- 1/2 cup breadcrumbs
- 1 teaspoon paprika
- 1 1/2 teaspoon curry
- 1/8 teaspoon cayenne
- 1 teaspoon sea salt
- 1/4 cup cilantro, chopped
- 1/4 cup water
- Sauté onions in 1 Tbsp Sunflower oil until slightly caramelized (20 min).
- In a large bowl mash together carrots, black beans, polenta, breadcrumbs, spices, salt, cilantro, water, and onions. If the mix seems dry, add a bit more water.
- Form small balls, heat the remaining 2 Tbsp of oil and fry falafels.
- Warm the pita pockets, slice in half, and gently open them with a knife. Fill them up with the falafels and suggested toppings.
Whole wheat pita pockets
Sliced roma tomatoes
Tahini (recommended brand Kevala, it is so delicious and creamy!)