Santa Fe Falafel found in a delish.com magazine off the rack originally from Redbook and oh so good. It’s a little crazy to me to think that I had most of these ingredients laying around but I did, other than the pita and pintos. Tortillas worked great for J but for myself I enjoyed mine like I enjoy traditional Mediterranean falafel, on a bed of greens with a little dipping sauce. Now looking at the ingredients it seems like a very long list but really its not too bad. The last few are for the chipotle sauce that once you make it, the next time you don’t even need to look at the ingredients you just whip it up. The patties came out nice and crispy using only cooking spray, awesome! I also loved the fact that I could use the old tortilla chip crumbs that were just going to be tossed anyway. Overall it had mucho southwest flavor which I don’t get often enough. There is also something about mashing up some beans (I had to use kidney because it’s what I had) with fork to make patties in place of meat. It just felt healthy and right. It felt very earthy with all the garlic, herbs and peppers added. This will be made again fo shizzle.
Santa Fe Falafel
Makes 8 servings at 348 calories each. 14 g of protein and 9 g of fiber!
- Ingredients
- 3/4 c. raw unsalted cashews
- 1 can (15 oz.) pinto beans
- 1/2 c. shredded pepperjack cheese
- 1/2 c. baked tortilla chips, finely crushed
- 1/2 c. red bell pepper, finely chopped
- 1/2 c. fresh cilantro, chopped
- 1 clove of garlic, crushed through press
- 1-1/2 t. chili powder
- 1 t. sea salt
- 1 lg. egg white
- whole wheat pita, 4-1/2 inch with top third cut off (optional)
- 8 thin slices of red onion
- 8 thin of tomato
- 1 c. shredded romaine lettuce
- 4 T. sour cream
- 2 T. mayonnaise
- 1 t. chili powder
- 1 T. chipotle sauce, or more
- squeeze of lime, about 1 T.
- Preparation
Place beans in a medium bowl and mash with a fork until a coarse puree forms. Add cheese, tortilla chips, bell pepper, cilantro, garlic, chili powder, salt (putting all in a food processor first chops them up very nicely, quickly, and easily). Add egg white and stir until well combined. Shape into 8 1/4 c. (3 inch) patties.
Spray a nonstick griddle or large skillet with olive oil cooking spray and heat over medium heat. Cook falafel 2-4 minutes per side, until browned and heated through.
Place a falafel in each pita with shredded lettuce and a slice of onion and tomato. Drizzle with spicy chipotle sauce.