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Recipe Tags: Time To Make Main Ingredient Preparation For Large Groups Healthy Beans Vegetables Easy Low Fat Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Black Beans Healthy 2 Low In Something Onions Number Of Servings 4 Hours Or Less

Black Bean Falafel Or Dip And Cucumber Sauce

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.

Steps

Drain the black beans.
If you have a food processor , pulverize them until a paste.
If not , mash them with a fork , your hand , or potato masher.
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.
Add coriander , cumin , black pepper , baking powder , salt , and red pepper flakes and mix well.
At this point , the mixture is a yummy bean dip.
You may choose to reserve all or part of it solely for this purpose.
To continue with the falafel , if the mixture is noticeabley runny add enough flour to make it hold together.
Lightly beat the egg , add it to the bean mixture , and mix well.
Refrigerate for 30 minutes.
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.
Coat a large fryi.

Ingredients

black beans, onion, green onions, garlic, fresh cilantro, egg, ground coriander, ground cumin, ground black pepper, baking powder, salt, red pepper flakes, flour, vegetable oil, plain yogurt, cucumber, dried dill, black pepper