Black Bean Falafel

Black Bean Falafel

You’re keeping me honest. I can’t tell you how close I was to having my husband boil up a pot of pasta while I went to teach a yin/restorative yoga class…aka supervised nap time. But, then I realized – the whole point of this week of posts is to show that even when you don’t feel like it – a (mostly) homemade, plant-friendly dinner can be done.

I hadn’t really gone shopping for this week, so I feel a bit like I’m cooking on an episode of “Chopped.” I have collards (from my beet pusher, seems she doesn’t like collards either), black beans, tortillas, oatmeal and garlic. We just had quesadillas on Monday and I make bean burgers often, so I’m repurposing with a black bean falafel. What makes them a falafel – the shape and the name. Oh, and the fact that I have no buns for them… You could easily put these into patty form and serve them burger style with baked sweet potato fries.

Ingredients

  • 1 can black beans, drained and rinsed
  • 2 minced garlic cloves
  • 1 teaspoon Penzeys smoky 4S seasoning
  • ½ cup oatmeal
  • splash of balsamic vinegar

Blend all the ingredients together in a food processor until you have a gooey mass. If it is too wet, add a bit more oatmeal and blend again. Form into little footballs (this is when I wished I had paid attention in culinary school and could create the perfect quenelle…but alas, you get rustic with this blog) and sear in a hot skillet coated with olive or coconut oil. Flip when brown – about 2 or 3 minutes. You’ll have to cook these in batches unless you have a large pan.

I served them in corn tortillas with guacamole (lime juice, ripe avocado and kosher salt) and braised the collards with onions, garlic, vegetable broth and smoked paprika for the bacon-y effect. You could add shredded lettuce, feta and salsa and serve them in a pita for extra goodness. Alas, we’re working with what’s in my pantry and those things are not. But it doesn’t mean we get takeout.

Time to start 5:12, time finished 5:35…but no one was ready to eat.

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