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Black Bean Falafel or Dip and Cucumber Sauce Recipe

Black Bean Falafel or Dip and Cucumber Sauce
Servings: NA

This recipe was developed one night in haste from a more traditional, chickpea-based recipe in an effort to recreate an appetizer from an Ethiopian restaurant. Its dual use as a bean dip was discovered quite accidentally but to very delicious results. These falafel are excellent when served in pita bread with the sauce as well as with some tomato and hummus.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Black Bean Falafel or Dip and Cucumber Sauce. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Black Bean Falafel or Dip and Cucumber Sauce in your home. Then, follow these steps below to serve Black Bean Falafel or Dip and Cucumber Sauce for your family or friends.

Ingredients

  • 3 black beans

  • 3/4 onion

  • 6 -8 green onions

  • 4 -5 garlic

  • 1/2 fresh cilantro

  • 1 egg

  • 5 ground coriander

  • 5 ground cumin

  • 2 ground black pepper

  • 1, NA, NA, 1/3, NA, 16 baking powder

  • 1 salt

  • 3/8 red pepper flakes

  • 1/4 flour

  • 1, NA plain yogurt

  • cucumber

  • dried dill

  • onion

  • garlic

  • black pepper

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Black Bean Falafel or Dip and Cucumber Sauce in your home by yourself.

Directions: How to Make Black Bean Falafel or Dip and Cucumber Sauce

  1. Drain the black beans.

  2. If you have a food processor, pulverize them until a paste; if not, mash them with a fork, your hand, or potato masher.

  3. Chop onion, green onion, garlic, and cilantro; add to the beans and again process until paste like if you have the equipment, or just mix in thoroughly (your hands work quite well for this.

  4. Add coriander, cumin, black pepper, baking powder, salt, and red pepper flakes and mix well.

  5. At this point, the mixture is a yummy bean dip; you may choose to reserve all or part of it (about a third solely for this purpose., To continue with the falafel, if the mixture is noticeabley runny add enough flour to make it hold together (no more than 1/3 cup.

  6. Lightly beat the egg, add it to the bean mixture, and mix well.

  7. Refrigerate for 30 minutes.

  8. While the falafel mixture refrigerates, chop the remaining 1/4 onion, garlic clove, and cucumber into small bits; add these to the yogurt with the dill and black pepper and mix thoroughly; refrigerate in a covered container until needed.

  9. Coat a large (nonstick frying pan with enough oil to keep the falafel from sticking (you will need to replenish this periodically between batches., Spoon the falafel mixture into the pan and flatten to make patty-shaped (3\-4\ in diameter and 1/2\-3/4\ thick.

  10. Cook over medium-high heat on each side for 5-10 minutes, or until brown and crispy.

  11. Transfer to a paper towel-lined plate to cool; serve warm.

So that brings us to the end of this special Black Bean Falafel or Dip and Cucumber Sauce recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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