Falafel is a great filling way to enjoy beans or chickpeas if you don't like the texture of them whole. This oven-baked pinto bean falafel is a delicious way to use up some beans and make them into a healthy oven-baked version of a Middle-Eastern classic vegan dish.
2canspinto beansrinsed and drained, about 3.5 cups cooked if you use dried beans
½red onionroughly chopped
½bunchcilantroroughly chopped
1jalapenochopped
1tbsplemon juice
1tspcumin powder
1tspchili powder
1tspgarlic powder
salt and pepper to taste
Instructions
Preheat oven to 350°F.
In a food processor, pulse together the onion, cilantro, and jalapeno until they are finely chopped.
Add the remaining ingredients and continue to pulse until it forms a rough mixture, some of the beans may still be intact. You don't want to pulse too long or it'll turn into the texture of hummus.
Using a 1 tbsp spoon or small cookie scoop, scoop balls onto a lined baking sheet. Flatten slightly so they are more like patties.
Once all batter is used up, bake for 18-20 minutes on one side. Flip with a spatula and repeat for the other. They should get slightly crisp on the outside. They will still be slightly soft on the inside when they are done.
Remove from heat and serve with your favorite salad, rice and vegetables, or dip. Leftovers will keep in the fridge for up to one week in an airtight container.