Falafel My Homies Recipe

Prepare Pinto Beans

Soak the pinto beans overnight in plenty of water. Drain and rinse before using.

Make Falafel Mixture

In a food processor, combine the soaked pinto beans, garlic cloves, onion, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky.

Form Falafel Balls

Transfer the mixture to a bowl and add flour. Mix well. Form the mixture into small balls or patties, about 1 to 1.5 inches in diameter.

Fry the Falafel

In a deep skillet or pot, heat the vegetable oil over medium heat. Once hot, carefully add the falafel balls in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Mix Ingredients

In a bowl, whisk together tahini, lemon juice, minced garlic, water, and salt until smooth and creamy. Adjust thickness with more water if necessary.

Prepare the Pickling Solution

In a small saucepan, combine white vinegar, sugar, and salt. Heat over low heat until the sugar and salt dissolve completely.

Pickle the Onions

Thinly slice the red onion and place it in a jar. Pour the warm pickling solution over the onions, ensuring they are fully submerged. Let sit for at least 30 minutes or refrigerate for up to a week.

Once the falafel is prepared, serve with tahini sauce drizzled on top and garnished with fresh cilantro and pickled red onions.