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Spicy Caribbean Falafels

Oh how I love Falafels; they’re savory, fulfilling, and a great substitute for meat! And no… they do NOT taste like meat, but they are dense, so after eating a few you will no longer feel the need to snack on anything else.

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Servings: 4

Prep Time: 20:00

Cook Time: 15:00

Falafels

2 cups cooked chickpeas

1/3 cup red onions, minced

1/4 cup poblano peppers, minced

1/4 cup green peppers, minced

1/2 cup fresh cilantro, chopped

2 tbsp garlic, minced

1 - 2 tsp caribbean rhythms oxtail seasoning. depending on your spice level, start with 1 tsp, if it isn't spicy enough add another 1 tsp.

1 tsp goya adobo seasoning

1 tsp curry powder

1 tsp liquid smoke

1/4 tsp cayenne pepper

4 tbsp all-purpose flour

1 cup panko breadcrumbs

canola or vegetable oil for frying

Creme Sauce

3 tbsp sour cream

2 tbsp lemon juice

1 - 1/2 tbsp fresh cilantro, minced

1/4 tsp curry powder

1/4 tsp salt, or salt to taste

1/4 tsp chipotle chili powder

1/4 tsp garlic powder

1 pinch of cayenne

Preparation

1In a small bowl combine all creme ingredients, stir well, cover and refrigerate while the falafels are being prepared.

2In a food processor, add chickpeas, cilantro, onions, garlic, green peppers, and poblano peppers.

3Pulse ingredients together, scraping down sides as needed until thoroughly combined. All the ingredients should look minced.

4Next add oxtail seasoning, adobo seasoning, curry powder, liquid smoke, cayenne pepper, and flour.

5Plus again until combined; at this point, it should look like a crumbly dough, not pasty.

6To shape the falafels, I used 3 teaspoons of the mixture, shaped it into disks, and then dipped them into the panko breadcrumbs covering each side thoroughly.

7Once done, freeze falafels for 10-15 minutes until firm, but not frozen. This will help to keep the shape of the falafels while frying.

8In a large pan over medium-high heat, add canola or vegetable oil. To test the oil to see if it is ready, take a pinch of bread crumbs and sprinkle them in. If the breadcrumbs begin to fry, the oil is ready... I used about a 1-1/2 cups of oil to do a shallow fry.

9Gently place falafels in the oil, be sure not to overcrowd the pan, it will make it hard to flip falafels if there are too many in the pan.

10Fry falafels on each side for 3-5 minutes until golden brown.

11Serve falafels in a pita with lettuce, tomatoes, red onion, with a drizzle of the creme sauce; or serve them alone with the creme sauce.

Additional Notes

Give this recipe a try and let me know how you like it!

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