I had never tried falafel before making this recipe, and honestly, I’d been missing out. There’s something undeniably satisfying about anything deep-fried with a crispy panko breading, and this dish is no exception. This particular recipe for Pinto Bean Falafel is a little involved, but it’s well worth the effort. The good news is that you can easily simplify it without sacrificing flavor.

While the falafel is fantastic on its own, it truly shines when served with the recommended sides. The recipe calls for homemade hummus and a zesty cilantro-lemon sour cream, but you can definitely take a shortcut here. A good-quality store-bought garlic hummus and a plain sour cream will still make for a delicious meal.

These side recipes are incredibly versatile, so don’t feel like you have to make them just for this dish. The hummus is a perfect appetizer with pita chips or fresh veggies, and the cilantro-lemon sour cream would be a fantastic topping for your favorite tacos, enchiladas, or burrito bowls.

A huge thank you to chef Michael Schulson for this incredible pinto bean falafel recipe! It’s a game-changer and has officially made me a falafel fan.

Ingredients for Pinto Bean Falafel with Garbanzo Bean Hummus and Cilantro Lemon Sour Cream

• GARLIC CLOVES
• BLENDED OIL
• BUSH’S® GARBANZO BEANS
• TAHINI PASTE
• FRESH LEMON JUICE
• COLD WATER
• KOSHER SALT
• EXTRA VIRGIN OLIVE OIL
• BUSH’S® PINTO BEANS
• ONION
• CILANTRO
• PARSLEY, FLAT LEAF
• JALAPENO
• GROUND CUMIN
• KOSHER SALT
• ALL-PURPOSE FLOUR
• EGGS
• PANKO BREAD CRUMBS
• LEMON ZEST
• SOUR CREAM

Instructions for Pinto Bean Falafel with Garbanzo Bean Hummus and Cilantro Lemon Sour Cream

Garbanzo Bean Hummus

Roast the Garlic: Preheat your oven to 350°F (175°C). In a small roasting pan, combine a few cloves of garlic with a drizzle of olive oil. Roast for about 30 minutes, or until the garlic is tender and fragrant. Let it cool slightly.

Blend: In a blender, combine the roasted garlic, drained garbanzo beans, tahini paste, lemon juice, water, and salt. Blend for about 10 minutes until the mixture is incredibly smooth and velvety.

Emulsify: With the blender still running on a low speed, slowly stream in a couple of tablespoons of olive oil. This will create a light and airy texture. Transfer the finished hummus to a bowl and set it aside.

Pinto Bean Falafel

Prep the Ingredients: After draining and rinsing the pinto beans, pat them completely dry with a paper towel. This is a crucial step for getting that perfect crispy crust. Finely chop your onion, cilantro, parsley, and garlic. Rinse the onion, cilantro, and parsley in cold water for about five minutes, then pat them dry with a paper towel.

Make the Falafel Mixture: In a large bowl, use a fork to mash the pinto beans. Leave some beans partially whole for texture. Add the prepped onions, cilantro, parsley, garlic, jalapeño, cumin, salt, two tablespoons of flour, and lemon juice. Gently mix everything with a spatula until just combined. Be careful not to overwork the mixture, or it will become too dense and sticky.

Form and Coat the Falafel: Shape the mixture into golf ball-sized rounds. You should get about 20. Next, set up your dredging station:

• One shallow plate with 1 cup of flour.
• One small bowl with whisked eggs.
• One plate with panko breadcrumbs.

Lightly coat each falafel ball in the flour, shaking off the excess. Dip it in the egg wash, then roll it in the panko breadcrumbs until it’s evenly coated.

Fry the Falafel: Heat a few inches of oil in a large frying pan to 350°F (175°C). Carefully place the falafel balls into the hot oil, making sure they are fully submerged. Fry for 3–4 minutes, or until they are a beautiful golden brown.

Cilantro-Lemon Sour Cream

Mix: In a small bowl, simply combine the chopped cilantro, minced jalapeño, sour cream, lemon juice, and salt. Stir until smooth.

Serving & Plating

• Start with Hummus: On a clean white plate, artfully spread three dollops of the garbanzo bean hummus.
• Add the Falafel: Gently place a falafel ball on top of each dollop of hummus.
• Drizzle with Sour Cream: Spoon a small amount of the cilantro-lemon sour cream over each falafel ball.
• Garnish: For a final touch, garnish with fresh micro cilantro or a few fried cilantro leaves.
• Finish with Lemon: Use a zester to add a little fresh lemon zest over the falafel to brighten all the flavors.

Frequently Asked Questions

The recipe says to deep fry the falafel, but can I bake or air-fry them instead to make them healthier?
Yes, you can! While the recipe is written for deep-frying for that classic crispy texture, you can achieve good results by baking or air-frying.

• Baking: Place the coated falafel on a baking sheet lined with parchment paper. Lightly spray them with cooking spray or brush with a little oil. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden brown.
• Air-Frying: Place the coated falafel in a single layer in the air fryer basket. Lightly spray with oil. Air-fry at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through, until crispy.

Keep in mind that baked or air-fried falafel will be a bit less rich and crispy than the deep-fried version, but they are a great alternative.

My falafel mixture is too mushy and won’t form into balls. What did I do wrong?
This is a common issue! The most likely reason is that the pinto beans and/or other ingredients were not dried well enough. Excess moisture will make the mixture sticky and difficult to handle. To fix it, try adding a tablespoon or two of extra flour to help bind the mixture. Next time, make sure to thoroughly pat all the ingredients dry with paper towels.

Can I make the falafel mixture ahead of time?
Yes, you can! The falafel mixture can be prepared up to a day in advance. Store it in an airtight container in the refrigerator. When you’re ready to cook, let the mixture sit at room temperature for about 15 minutes before forming and frying the falafel balls.

Can I use a food processor instead of mashing by hand?
A food processor will make the process very quick, but it can also easily over-process the mixture, making it too mushy and dense. The recipe specifically calls for mashing with a fork to maintain some texture from the pinto beans. If you do use a food processor, use the pulse function in short bursts to avoid over-mixing.

Substitutions

What if I don’t like cilantro or parsley? Can I substitute them?
The cilantro and parsley are key to the fresh, vibrant flavor of this falafel. While it’s not a direct substitution, you could try using other fresh herbs like mint or dill, or simply omit them and add more spices to your taste. The flavor profile will change, but it will still be a tasty dish.

I don’t have panko breadcrumbs. Can I use regular breadcrumbs?
Yes, you can use regular breadcrumbs. However, panko breadcrumbs are highly recommended because they are lighter and flakier, which results in a much crispier and airier crust. If you use regular breadcrumbs, your falafel will still be delicious but may have a denser crust.