Southwestern Falafel

by Heather Earl

This is a great twist on the traditional Falafel. Using left over Pot Beans make this so fast to prepare.  All the seasoning is already in the beans. Serve these over lettuce or in pita bread or tortillas slathered with Sweet Pea, Lime Guac and Salsa. To make a kickin’ sauce, add chopped chipotle in adobo and lime juice to sour cream. For less spice, use a jarred salsa instead of the chipotle.

Prep time: 
Cook time: 
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Serves: 8-10 patties

Make sure the Beans don’t have too much liquid or you will have to add some more tortillas or ground oats to get the right consistency. If you use canned beans, you need to add sautéed onions, peppers and some cumin, chili powder, salt and pepper.

  • 8-10 Organic Corn Tortillas
  • 4 cups leftover Pinto Beans or canned and drained beans
  • ½ cup chopped Cilantro
  • ½ cup Cheddar Cheese, shredded (optional)
  • Oil for frying
  • Sweet Pea and Lime Guacamole
  • 1 small Red Onion, chopped rough
  • 2 cloves Garlic
  • 11/2 cup Frozen Sweet Peas
  • 2 large Avocados, peeled, cut in half
  • juice of 1 Lime
  • 1 tablespoon Simply Organic Guac Mix or ½ tsp ea. ground Cumin, Mexican Seasoning & Salt
  • Chipotle Sour Cream Sauce
  • ½ cup Sour Cream
  • 1-2 teaspoons chopped Chipotle in Adobo (freeze what you don’t use out of the can) or Mild Salsa
  • ½ Lime, Juiced
  1. Heat oven to 400c or 200f
  2. Toss the Tortillas straight onto the oven rack and bake 8-10 min, until crisp, cool
  3. Whirl the Tortillas in the Vitamix or food processor until they are large crumbs, remove
  4. Whirl the Beans a few seconds, leaving some chunks
  5. Mix the Beans, Cheese (if using) Cilantro and Tortilla Crumbs together in a large bowl, adding more or less crumbs until you get a nice consistency to shape small patties
  6. Let set up a few minutes while you prepare the Guac
  7. Form into small patties and fry in hot, oiled skillet 3-5 minutes each side
  8. Drain on paper and serve, topped with Sour Cream Sauce, Salsa and Guac
  9. Sweet Pea and Lime Guacamole
  10. Soak the Peas in hot water for 5 minutes, drain
  11. Whirl the Onion and Garlic in the food processor
  12. Add the remaining ingredients and whirl until smooth, adjusting seasoning
  13. Chipotle Sour Cream Sauce
  14. Mix all ingredients together in a small bowl

Find more of Heather’s yummy recipes on her cookery blog Healthy Mama Cooks.



This is going to sound ridiculous, but I’ve never tguhhot to add storebought pico! I always spend time chopping tomatoes and onions and cilantro and jalapenos. Jesus. I could have saved all that time! Thank you .seriously, I can’t believe I’ve never tguhhot of that. That will be my new guacamole secret weapon.


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