Black Bean Falafel
- Yield: 6
- Cuisine: modern Caribbean
- 1 1/2 cup dried black beans, soaked for 8 hours, or overnight
- 1/2 cup dried chick peas, soaked for 8 hours, or overnight
- 1 red onion, roughly chopped
- 5 garlic cloves, peeled and roughly chopped
- 1/2 cup cilantro, roughly chopped
- 1/2 cup parsley, roughly chopped
- 1 jalapeño, roughly chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 2 tablespoons flour
- 1 teaspoon baking powder
- 1 tablespoon baking soda
- 4-5 tablespoons water
- Vegetable oil, for frying
- To serve: store-bought pita bread, aioli (see recipe below), mango salsa and hot sauce
- Drain the beans and grind them in a food processor with the onion, garlic, cilantro, parsley and jalapeño into a course paste. Season with the dried spices, salt and pepper. Add the baking powder and flour, mix well and refrigerate for at least 1 hour.
- Preheat the oil to 350F / 175C. Dissolve the baking soda in the water and stir through the bean batter. Take ice-cream scoops of the batter and form into balls with wet hands. Fry the falafel in small batches in the hot oil until crisp and browned on all sides, about 3 -4 minutes. Drain on paper towel.
- Serve immediately, along with the pita bread, aioli, mango salsa and hot sauce.