black bean falafel wraps with minted herb oil_______________________A fun change of scenery from your typical chickpea falafel, loaded with fresh cilantro and garlic, topped off with a savory herb oil blend highlighted by sweet mint.
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.