Santa Fe Falafel
Get ready to spice up your falafel game with the vibrant flavors of Santa Fe Falafel, a Southwestern-inspired twist on the classic Middle Eastern dish. Packed with protein-rich black beans and chickpeas, this recipe brings bold flavor to every bite with ingredients like sweet corn, zesty red onion, fresh cilantro, and a smoky blend of cumin, paprika, and chili powder. Perfectly pan-fried until golden and crispy, these falafel patties are irresistibly crunchy on the outside and tender within. Whether served in a warm pita, atop a refreshing salad, or paired with a creamy lime yogurt or chipotle tahini dipping sauce, Santa Fe Falafel is an easy and versatile dish that’s ready in under 40 minutes. A delicious vegetarian option that’s perfect for weeknight meals or casual entertaining.
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Recipe Information
Ingredients
- 1 cup Black beans, canned (drained and rinsed)
- 1 cup Chickpeas, canned (drained and rinsed)
- 0.5 cup Corn kernels (fresh, frozen, or canned)
- 0.5 cup Red onion, diced
- 0.25 cup Cilantro, chopped
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Baking powder
- 3 tablespoons All-purpose flour (or chickpea flour for gluten-free)
- 3 tablespoons Olive oil (for pan-frying)
Instructions
1. In a food processor, combine the black beans, chickpeas, corn, red onion, cilantro, minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper.
2. Pulse until the mixture is well combined but still slightly chunky. Avoid over-processing, as the mixture should hold together but not turn into a puree.
3. Transfer the mixture to a large bowl. Stir in the baking powder and flour until the dough becomes cohesive and easy to shape.
4. Using your hands, form the mixture into small falafel patties or balls, about 2 inches in diameter. Place them on a plate or tray.
5. Heat olive oil in a large skillet over medium heat. Once hot, add the falafel in batches, ensuring they do not crowd the pan.
6. Cook each falafel for 3-4 minutes per side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
7. Serve the Santa Fe Falafel warm in pita bread, over a salad, or as a standalone dish with your favorite dipping sauce (try a lime yogurt or chipotle tahini sauce).
Nutrition Facts
Calories |
1195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 156.4 g | 57% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 22.6 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1797 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
