black bean falafel wraps with minted herb oil
How many of you haven’t worked with fresh mint in savory dishes before?
I did not expose my culinary self to fresh mint until, oh, four or five years ago. My first experiment involving the herb was tabbouleh, a Middle Eastern grain dish served chilled with a ton of lemon juice, fistfuls of fresh herbs, cucumber, tomato, and olive oil. One of the freshest salads out there, thanks in part to the crisp presence of mint leaves folded into the bowl.
Mint can be intimidating to use in savory dishes. Sweet articles, such as the Vegan Pistachio Mint Chocolate Chip Cookies from last week, marry with mint easily and are more commonly shared. I promise you, though, so long as you pair conservatively, mint is beautifully complacent when it greets any sort of Mediterranean flavor. Cue the minted herb oil drizzled over a batch of black bean falafels. Prepare to be wow’d.
Falafels of any kind take time, but these aren’t painful, and they taste marvelous and slightly different than traditional chickpea-based cousins. Cilantro replaces the typical parsley as the dominant green component, for almost a Tex-Mex flare. All the ingredients for the falafels get blended together in a food processor for ease, then hang out in the refrigerator awhile to set. Once ready, a light fry in some olive oil crisps up the exterior.
The herb oil can be prepared ahead of time, really whenever you feel like doing it. Simply heat some olive oil with fresh mint, parsley, garlic, and red pepper flakes until everything crisps and smells gourmet. You need merely a small amount to trigger the tastebuds to dance gleefully.
To finish? Some naan or pita to house your various toppings (I chose naan because it’s easier to whip up last minute). A smear of Greek yogurt, some homemade tabbouleh – I’m yet to perfect a recipe, but when I do, I will share! – fresh greens, falafels, and the minted herb oil. If your household compadres don’t love mint or Mediterranean food yet, this will help them come to enjoy the bevvy of light, citrusy, herby flavors involved with that cuisine.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you’ve made!
Ingredients
- 1 can black beans, drained and rinsed
- 1/2 cup fresh cilantro, chopped
- 1 tsp lemon zest
- 1 tsp cumin
- 2 tsp dried oregano
- 1 clove garlic
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 2 tbsp all purpose flour
- olive or avocado oil, for frying
- fresh naan, Greek yogurt, tabbouli, fresh herbs, lemon juice, and arugula, to serve
minted herb oil
- 1/3 cup extra virgin olive oil
- 2 tbsp fresh mint
- 1/4 cup fresh parsley
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
Instructions
- In the bowl of a food processor, combine black beans, cilantro, lemon zest, cumin, oregano, garlic, baking powder, and salt until a soft dough forms. You don't want it pureed, just cohesive and chopped. Fold in flour with a spatula. Form into 8-10 1-inch patties and set on a baking sheet. Pop in the fridge for at least 20 minutes to set.
- To make the Minted Herb Oil, pour olive oil into a heavy bottomed skillet over low heat. Add mint, parsley, garlic, red pepper flakes, and a pinch of kosher salt. Warm for 10-15 minutes, stirring occasionally and closely monitoring heat, until garlic turns a golden brown and herbs are crispy and fragrant. Turn off heat and CAREFULLY transfer into a heat-proof jar or container. Set aside.
- In another large skillet, heat 3-4 tbsp oil (enough to coat the bottom) over medium-high heat. Line a plate with paper towels. Place falafels in with about 1/2 inch of space between and sear 2-3 minutes on one side, then flip and cook 2-3 additional minutes until crispy. Set to drain excess oil on the plate.
- Spread a homemade naan with Greek yogurt, then add a layer of tabbouli and falafels atop. Garnish with arugula and more fresh herbs. Finish with a spoonful of minted herb oil and a squeeze of fresh lemon juice.
