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    Home » Recipes » Vegetarian Recipes

    Black Bean Falafel with Heirloom Tomato Salsa

    Published: Jun 3, 2014 · Modified: Oct 8, 2022 by Samantha Ferraro · This post may contain affiliate links · 9 Comments

    Jump to Recipe Print Recipe

    Black bean falafel is a twist on the traditional falafel and offers a South-West feel with added cumin and spicy jalapeno.

    Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com

    Middle east meets Tex-Mex today. 2 opposing food worlds collide and join together in a balance of tasteful and delicious falafel harmony.

    May I present…Black Bean falafel!

    Before I continue on the flavor profile and attempt to woo you with all my foody adjectives, there is one very..and I mean very important point to make.

    Never…ever…use canned beans! Just don’t even go there. Don’t even think about it.

    Because this will happen.

    Let’s just say I thought I would “experiment”. Just like the homemade falafel recipe, dried beans are best. I believe this is the only recipe where you don’t have to cook the beans prior to cooking your recipe. The only thing is that you have to soak them for several hours. I just do it overnight and they are ready to go the next day. It is amazing to see the transformation from these small hard beans to plump ones.

    Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com

    I have to say, I love..love the flavors of this falafel! Similar ingredients as with the classic falafel, but I pumped up the cumin a bit more and added in a small chopping of jalapeno to offer a “south west” kinda feel.

    The beautiful salsa that accompanies is from my first heirloom tomato haul of the season. A simple salsa of gorgeous heirlooms, jalapeno, cilantro and lime juice is the perfect bright bite to counter the deep black beans and cumin. And the white spread is my standard cucumber-mint-yogurt dip that I make for just about everything!

    Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com

    For sake of confusion, I think it would be helpful to show the step by step even though it’s basically the same thing as the classic falafel. Ahem…my point is…please don’t used canned beans! lol

    I hope you enjoy this recipe as much as me and please let me know how you liked it! And may I suggest subbing the pita bread for fresh butter lettuce cups? Delish!

    Method:

    Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com

    1) Soak dried black beans and chickpeas overnight in a large bowl filled with water. The black beans will turn the water black, which is just fine.

    2) The next day, drain the chickpeas and pulse them in a food processor until crumbly and there are no whole beans left. Transfer to a large bowl.

    Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com
    3) In the same food processor, pulse together the onion, jalapeno, garlic, cilantro, cumin, cayenne, salt, pepper and flour. Pulse together until it almost looks like a paste. Add parsley mixture to beans and then add baking powder and soda just before frying. Mix everything well.

    Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com
    Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com

    4) Heat a large skillet with vegetable oil and bring oil up to about 370 degrees F. You can test to see if the oil is hot by dropping a small piece of batter in. If it sizzles, it’s ready.

    5) Use a large tablespoon and form batter into balls. I scoop about 2 tablespoons worth and form a ball between your hands.

    Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com

    6) Carefully place the falafel in the hot oil. You can fit 4-5 in at once but don’t overcrowd the pan. Fry on 1 side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry other side.

    Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com

    When done, place them on a paper toweled line baking sheet and immediately sprinkle with salt.
    Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com

    7) To make the salsa, add chopped tomatoes, cilantro, jalapeno and lime juice together. Season with salt and pepper and taste for seasoning.

    8) To make the yogurt-mint sauce, simple add Greek yogurt, chopped mint, lemon juice, and chopped cucumber in a bowl. Season with salt and pepper and drizzle olive oil on top.

    9) Assemble falafel by spreading the mint yogurt sauce on the pita, then falafel and top with heirloom tomato salsa. This also tastes amazing in fresh butter lettuce cups.

    Black Bean Falafel with Heirloom Tomato Salsa

    Samantha Ferraro

    LittleFerraroKitchen.com

    Black bean falafel is a twist on the traditional falafel and offers a South-West feel with added cumin and spicy jalapeno.
    5 from 7 votes
    Print Recipe Pin Recipe
    Servings 12 servings
    Calories 141 kcal

    Ingredients
     
     

    Black Bean Falafel

    • 1 1/2 cup Dried black beans
    • 1/2 cup Dried garbanzo beans
    • 1 onion cut in quarters
    • 4-5 garlic cloves peeled and roughly chopped
    • 1 small bunch fresh cilantro about 1 cup
    • 1/2 Jalapeno seeded and chopped (optional)
    • 1 Tb coriander
    • 1/2 tsp cayenne
    • 1 Tb cumin
    • 3 Tb flour
    • 2 tsp Kosher salt + more for after frying
    • 1 tsp baking soda
    • 1/2 tsp baking powder

    Heirloom Tomato Salsa

    • 1-2 small heirloom tomatoes chopped small
    • 1/2 jalapeno seeded and finely chopped
    • few sprigs of fresh cilantro chopped
    • 1 lime juiced
    • Salt and pepper to taste

    Cucumber-Mint Yogurt

    • 1/2 cup Greek yogurt
    • 4-5 fresh mint leaves chopped
    • 1/2 lemon juiced
    • 1/4 of a small Persian cucumber peeled and finely chopped
    • 1 tsp olive oil
    • Salt and pepper to taste

    Instructions
     

    • Soak dried black beans and chickpeas overnight in a large bowl filled with water. The black beans will turn the water black, which is just fine.
    • The next day, drain the chickpeas and pulse them in a food processor until crumbly and there are no whole beans left. Transfer to a large bowl.
    • In the same food processor, pulse together the onion, jalapeno, garlic, cilantro, cumin, cayenne, salt, pepper and flour. Pulse together until it almost looks like a paste. Add parsley mixture to beans and then add baking powder and soda just before frying. Mix everything well.
    • Heat a large skillet with vegetable oil and bring oil up to about 370 degrees F. You can test to see if the oil is hot by dropping a small piece of batter in. If it sizzles, it’s ready.
    • Use a large tablespoon and form batter into balls. I scoop about 2 tablespoons worth and form a ball between your hands.
    • Carefully place the falafel in the hot oil. You can fit 4-5 in at once but don’t overcrowd the pan. Fry on 1 side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry other side.
    • When done, place them on a paper toweled line baking sheet and immediately sprinkle with salt.
    • To make the salsa, add chopped tomatoes, cilantro, jalapeno and lime juice together. Season with salt and pepper and taste for seasoning.
    • To make the yogurt-mint sauce, simple add Greek yogurt, chopped mint, lemon juice, and chopped cucumber in a bowl. Season with salt and pepper and drizzle olive oil on top.
    • Assemble falafel by spreading the mint yogurt sauce on the pita, then falafel and top with heirloom tomato salsa. This also tastes amazing in fresh butter lettuce cups.

    Notes

    Falafel mixture can be made ahead prior to adding baking powder and baking soda.
    The mint-yogurt sauce is in rough measurements, make as much or as little as desired.
    To re-heat falafel, place them on baking sheet in 350 F degree oven until warm.
     
    Yields 24 falafel

    Nutrition

    Calories: 141kcalCarbohydrates: 25gProtein: 8gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gTrans Fat: 0.001gCholesterol: 0.4mgSodium: 488mgPotassium: 542mgFiber: 6gSugar: 3gVitamin A: 189IUVitamin C: 9mgCalcium: 72mgIron: 2mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!
    Black Bean Falafel with Heirloom Tomato Salsa via LittleFerraroKitchen.com

    More Vegetarian Recipes

    • Creamy Tomato Mascarpone Sauce with Pasta
    • Greek Rice Pilaf with Orzo
    • Turkish Red Lentil Soup with Mint and Lemon (Mercimek Çorbasi)
    • Greek Fries with Feta and Tzatziki

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    Comments

    1. Erin @ The Spiffy Cookie says

      June 3, 2014 at 7:39 pm

      5 stars
      I must try this. I’ve made homemade falafel before but never knew it could be done with black beans. Yum!

      Reply
      • Samantha says

        June 4, 2014 at 7:48 am

        Make this Erin!!! To be honest, I bet you could do it with a bunch of different beans..I’m certainly going to try! lol

        Reply
    2. Vijay @ NoshOnIt says

      June 4, 2014 at 6:33 am

      5 stars
      I have TOTALLY made that mistake of using canned beans for falafel. The first time I ever made regular falafel I did that and it was a horrific mess! Never again =)

      Reply
      • Samantha says

        June 4, 2014 at 7:47 am

        Ha…ya it was scary!! Thanks Vijay 🙂

        Reply
    3. Tom says

      July 6, 2014 at 9:03 pm

      5 stars
      Thanks for the heads-up, I will definitely try this soon. Recently made the classic one again (doubled the recipe too) and had falafel/rice/veges/yoghurt sauce for dinner for a few days in a row! This one looks really interesting, and black beans do have a great flavour. The salsa looks great too and raita would go very nicely.

      Reply
    4. Cathy says

      February 17, 2016 at 6:04 am

      5 stars
      Just wondering why you have chickpeas in there with the black beans. Have you tried it with just black beans?

      Reply
      • Samantha says

        February 17, 2016 at 1:57 pm

        Hi Cathy! No, I haven’t tried it with black beans alone yet,but that would be interesting! Honestly I still had leftover chickpeas that I wanted to sue up..lol

        Reply
    5. Seth Hendrix says

      January 22, 2019 at 10:02 am

      5 stars
      Made it with canned beans. It was fine.

      Reply
      • Samantha says

        January 22, 2019 at 12:26 pm

        Thanks for letting me/us know! Glad it worked!

        Reply

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