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Southwestern Falafels

From Our Kitchen


1 - 15 oz. can garbanzo beans, drained and rinsed
½ jalapeño, discard seeds & membrane, flesh minced
⅓ cup pumpkin seeds, chopped
¼ cup garbanzo bean flour
2 Tbsp. lime juice
½ tsp. cumin
½ tsp. oregano
salt & pepper
olive oil
chipotle yogurt sauce (recipe follows)
mesclun greens

½ yellow onion , diced
½ red bell pepper, diced
⅔ cup corn
1½ tsp. garlic, minced
½ cup unseasoned breadcrumbs
2 Tbsp. cilantro, chopped
¼ cup scallions, chopped
½ tsp. smoked paprika
pita bread

Chipotle Yogurt Sauce

1 tsp. chipotle pepper
½ tsp. smoked paprika
2 cups yogurt
½ cucumber, peeled, deseeded and diced
¼ cup yellow onion
½ tsp. garlic, chopped
1 tsp. cilantro chopped
½ tsp. salt


Put garbanzo beans in a food processor. Puree until only a few chunks remain. Put into a bowl.

Add 2 Tbsp. olive oil to a large sauté pan over medium high heat. Add onions and cook until almost golden brown. Add bell pepper, jalapeño and garlic. Cook until garlic becomes golden brown. Remove from heat then add cumin and smoked paprika.

Add to bowl with beans. To the bowl add corn, pumpkin seeds, breadcrumbs, flour, cilantro, lime juice and scallions. Mix together and adjust seasoning with salt and pepper.

Form into patties (about 11-12) Refrigerate for 30 minutes. Once they are chilled, lightly coat with cornmeal. Add 3 Tbsp. olive oil to a large sauté pan over medium high heat. Brown on both sides, about 2-3 minutes per side. Remove from pan. Cut pita into 4 pieces. Add falafel, a handful of mixed greens and a spoonful of the yogurt sauce.

Mix together.

Serves about 11-12 balls