one green planet
one green planet

These baked falafel are made from black beans, jalapeño, fresh cilantro, and lime juice for a zesty, spicy flavor that sits atop a bed of crisp greens. The salad is topped with fresh tomato, corn, cilantro, and diced red onion. These flavors were made to be experienced with guacamole or just smashed avocado.

Southwestern Salad With Black Bean Falafel [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Ingredients You Need for Southwestern Salad With Black Bean Falafel [Vegan]

For the Black Bean Falafel:
  • 2 15-ounce cans black beans, drained and rinsed
  • 1/2 red onion diced
  • 1 jalapeño, diced
  • 1 cup cilantro leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 lime, juiced
  • A pinch of salt and pepper

For the Salad:

  • 2-3 cups romaine lettuce, chopped
  • 2 small tomatoes, sliced
  • 1/2 cup frozen corn, defrosted
  • 1/4 cup cilantro leaves
  • 1/4 cup red onion, diced

How to Prepare Southwestern Salad With Black Bean Falafel [Vegan]

To Make the Black Bean Falafel:
  1. Preheat the oven to 350°F. In your food processor, combine all the ingredients for the black bean falafel. Purée until the mixture is still a bit chunky, but the ingredients are completely combined.
  2. Using a cookie scoop, drop falafel batter onto a parchment lined baking sheet. Press down falafel until flattened (about 1/2-inch thick). Spray with olive oil and bake for 12 minutes. Flip the falafel, then bake for an additional 12-15 minutes. The falafel are done when they are crispy on the outside but moist on the inside.

To Make the Salad:

  1. Prepare the salad by layering romaine lettuce, tomatoes, corn, red onion, cilantro, and falafel into two large bowls. Top with the creamy cilantro lime dressing, or dressing of choice.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

Makes 24 falafel. If the texture of the batter is too wet, try adding 1/4-1/2 cup of flour of choice to thicken up the batter before baking.



Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

About The Author

photourl

Liz Martone

See My Recipes

Hi, I'm Liz, the writer and photographer behind Pumpkin & Peanut Butter, a {mostly} plant-based food blog dedicated to simple, healthy eats. I focus on using natural ingredients, whole grains, and plenty of plants in my recipes, and of course, peanut butter! But, above all, I believe in balance—balance in the ways we nourish ourselves, the ways we stay active, and the ways we achieve happiness every day.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I have made a lot of different Falafel in the past, with many different types of beans. I thought this one looked interested so I thought I would give it a try. The falafel did not hold together at all no matter how long I cooked it. The batter was not wet before I started making them into the balls as well so that wasn\’t the issue. Not sure why, but was not the best experience.

    1. Hi George,

      I’m Ally, the Recipe Coordinator here. Thank you for your comment. We really value your input and want to make sure that your dish comes out wonderfully! I’ll be more than happy to send this feedback to the recipe author and as soon as I have a reply, I’ll be sure to get in touch with you. Thanks for bringing this to our attention and for being part of our plant-based food squad! :-) Yay!

Load More...