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  • Recipe
  • Entrées

Southwest Falafel

Southwest Falafel

Ingredients

  • 1 Patty
    Chef's Line® Black Bean Burger, thawed
  • 1/2 c
    Chef's Line Crème Fraîche
  • 1 T
    Cross Valley Farms® Chopped Cilantro
  • 1 tsp.
    Monarch® Ancho Chili Flake Seasoning
  • 1 oz.
    Cross Valley Farms Carrots, julienne
  • 1 oz.
    Cross Valley Farms Red Onion, julienne
  • 1 oz.
    Cross Valley Farms Cucumber, julienne
  • 1 oz.
    Cross Valley Farms Arugula
  • 1 ea.
    Hilltop Hearth® Greek-Style 7" Pita, toasted

Preparation

  1. Preheat a deep fryer to 350°F.
  2. Form the thawed black bean patty into 3 equal-sized balls. 
  3. Chill newly-formed black bean balls.
  4. In a small mixing bowl, whisk together Crème Fraîche, Ancho chili and chopped cilantro until fully combined. 
  5. Deep-fry black bean balls for 1-2 minutes or until an internal temperature of 145°F is reached.
  6. To serve, fill a toasted pita with crispy black bean balls; garnish with julienne carrots, cucumbers, onions, arugula; and drizzle with cilantro Crème Fraîche.

Recipe by Jeremy DeRango, Brands Sous Chef, Rosemont, IL

Serves 1