There's no special equipment needed to make these Middle Eastern-seasoned falafel that use black beans instead of the traditional chickpeas and / or fava beans. The result is tender, bite-sized patties served over couscous with a creamy harissa sauce. Smarts: Falafel are easy to freeze, so make a double batch and freeze extra for an easy meal down the road.
Category: not set
Cuisine: not set
1 cup Stock any type (sub water)
1/4 tsp Salt
2 tbsp Butter
3/4 cup Couscous uncooked
2 stalks Green onions chopped, green and white parts combined
2 cans Beans black (14 oz / 397 g), drained and rinsed
2 tbsp Soy sauce, low-sodium
1 tsp Chili powder
1 tsp Paprika
1 tsp Coriander ground
1/2 tsp Salt
1/4 tsp Black pepper
1 Eggs
3/4 cup Panko breadcrumbs
1 1/2 tbsp Flour, all-purpose
1 tbsp Oil cooking
6 tbsp Mayonnaise
2 tsp Harissa
1 tsp Lemon juice
1 lb Zucchini spears or chopped
1 tbsp Oil cooking
1 tsp Coriander ground
2 tsp Lemon juice
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