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    Home » Sandwiches

    Southwestern Falafel Sandwich with Guacamole

    Jun 15, 2012 · Modified: Jul 25, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 4 Comments

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    Southwestern Falafel Sandwich with Guacamole - Andrea Meyers

    I remember my first falafel in Saudi Arabia, thinking how it was like a hush puppy, only different. Perhaps a silly response, but it’s true. The texture and flavor are different, but the general idea is the same. Instead of fried balls of soaked cornmeal, it’s fried balls of soaked fava bean or chickpea meal. They can be served as a falafel sandwich in pita or as a side dish with vegetables or sauces. Falafels are so flavorful and they became one of my favorite foods, one that I don’t enjoy often enough anymore.

    I found this Southwestern take on falafels from Cooking Light which uses pinto beans, though I substitute black beans, which I prefer. The texture is looser than a falafel because it’s more than just the beans; it’s cheese, crushed tortilla chips, green onions, and cilantro held together with egg white. It’s kind of a cross between a vegetarian burger and a falafel. I make some guacamole and Mexican slaw and stuff it all in pita for a meal, which we think is pretty tasty.

    Recipe Notes

    Don’t be tempted to add more oil to the pan, the patties need only a very thin coating to cook properly. If you add too much oil, the patties will soak it up and fall apart. (I bet you are wondering how I know that.) The recipe doubles easily for more servings, and any leftover patties warm up well for breakfast with a little salsa and avocado on top.

    Southwestern Falafel Sandwich with Guacamole - Andrea Meyers
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    Southwestern Falafel Sandwich with Guacamole

    Adapted from Cooking Light.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Southwestern
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: avocado, beans, gluten free, vegan, vegetarian
    Servings: 4
    Calories: 195kcal

    Equipment

    • medium bowl
    • seasoned cast iron skillet or nonstick skillet

    Ingredients

    • 15 ounces canned black beans (drained and rinsed)
    • ½ cup shredded Mexican blend or Monterey Jack cheese (or vegan substitute)
    • ¼ cup finely crushed baked tortilla chips
    • 2 tablespoons finely chopped green onions
    • 1 tablespoon finely chopped cilantro
    • ⅛ teaspoon ground cumin
    • 1 large egg white (or vegan substitute)
    • 1½ teaspoons canola oil

    Serve With

    • guacamole
    • Mexican slaw
    • gluten-free pita (cut in half)
    US Customary - Metric

    Preparation

    • In the medium bowl, mash the beans with a fork. Stir in the cheese, tortilla chips, green onions, cilantro, cumin, and egg white. Make sure the ingredients are thoroughly combined. Make 4 patties about ½-inch thick, pressing firmly to make sure the ingredients stick together.
    • Heat the oil in the skillet over medium-high heat. Cook the patties until browned and heated through, about 3 minutes on each side. Drain on a paper towel.
    • Serve in gluten-free pita halves with guacamole and Mexican slaw.

    Nutrition

    Calories: 195kcal | Carbohydrates: 24g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 549mg | Potassium: 371mg | Fiber: 8g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 3mg | Calcium: 141mg | Iron: 2mg
    Tried this recipe?Share in the comments!

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    [Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

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    Reader Interactions

    Comments

    1. Maureen @ Orgasmic Chef says

      June 15, 2012 at 10:50 pm

      The first time I saw a falafel I thought hush puppy too but the taste is so different. 🙂

      I've always eaten them on the side rather than in the sandwich. I'll try a sandwich of them because this looks SO good.

      Reply
    2. Jenny @ BAKE says

      June 20, 2012 at 7:21 am

      I love homemade falafel, we eat them almost every week, I'm going to have to try this twist on a classic!

      Reply

    Trackbacks

    1. VEGGIESICLES: Vegetarian Meal Plan August 2012 Week 2 | veggieconverter.com says:
      August 12, 2012 at 3:00 pm

      [...] Black Bean Falafel [...]

      Reply
    2. Black Bean Falafel | OAMC from Once A Month Mom says:
      September 24, 2012 at 6:59 am

      [...] a dollop of sour cream.Black Bean FalafelAuthor/Source: Heather @ Onceamonthmom.com; adapted from Andreas Recipes Ingredients: 15 onces black beans, drained and rinsed 0.5 cup shredded Mexican blend cheese0.25 cup [...]

      Reply

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