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Black Bean Falafel Salad with Roasted Red Pepper Aioli

Authoradmin
DifficultyBeginner

There’s something about a salad like this that offers so much for so little. It’s super budget friendly, perfect for vegetarians and gluten free folks (use GF panko crumbs) and tastes fantastic! A high energy, healthy meal with minimal effort. The important things I need in my busy life these days. Another BIG bonus… my kids loved this recipe!!

Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins
 '--Black Bean Falafel
 2 cans black beans, rinsed and drained well
 1 egg
 1/2 bunch cilantro, roughly chopped
 1/2 teaspoon ground cumin
 2 teaspoons salt
 juice from 1/2 lime
 3/4 cup panko bread crumbs, have more handy if needed
 grape seed oil for cooking
Roasted Red Pepper Aioli Sauce
 2 garlic cloves, smashed
 1/2 cup roasted red bell peppers, drained, pat dry
 1/3 cup mayonnaise
 2 tablespoons olive oil
 salt and freshly ground black pepper to taste
Salad
 mixed baby greens
 1 avocado, cut into small pieces
 fresh cilantro
 1/2 red onion, sliced
 olive oil
 lemon juice
 salt and freshly ground black pepper to taste
1

In a food processor pulse to blend the black bean, egg, cilantro, cumin, lime and salt to make a soft dough. Don't over mix. Add the panko bread crumbs slowly to thicken. The mixture should not be too wet, so add more or less panko depending on how wet your beans are.

2

Form mixture into 2 inch patties. Coat a sauté pan with grapeseed oil. Cook falafel a few minutes on each side until crispy on the outside and cooked through.

3

For the aioli: Add the smashed garlic and peppers to a clean for processor. Blend until almost smooth. Add in the mayo and blend. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper.

4

This aioli can be made 2 days ahead. Store in an airtight container in the fridge.

5

Assemble the salad: Toss the onions, greens and avocado with some olive oil and lemon juice. Season with salt and pepper. Plate and top with the falafel, top those with aioli. Finish with chopped fresh cilantro.

Ingredients

 '--Black Bean Falafel
 2 cans black beans, rinsed and drained well
 1 egg
 1/2 bunch cilantro, roughly chopped
 1/2 teaspoon ground cumin
 2 teaspoons salt
 juice from 1/2 lime
 3/4 cup panko bread crumbs, have more handy if needed
 grape seed oil for cooking
Roasted Red Pepper Aioli Sauce
 2 garlic cloves, smashed
 1/2 cup roasted red bell peppers, drained, pat dry
 1/3 cup mayonnaise
 2 tablespoons olive oil
 salt and freshly ground black pepper to taste
Salad
 mixed baby greens
 1 avocado, cut into small pieces
 fresh cilantro
 1/2 red onion, sliced
 olive oil
 lemon juice
 salt and freshly ground black pepper to taste

Directions

1

In a food processor pulse to blend the black bean, egg, cilantro, cumin, lime and salt to make a soft dough. Don't over mix. Add the panko bread crumbs slowly to thicken. The mixture should not be too wet, so add more or less panko depending on how wet your beans are.

2

Form mixture into 2 inch patties. Coat a sauté pan with grapeseed oil. Cook falafel a few minutes on each side until crispy on the outside and cooked through.

3

For the aioli: Add the smashed garlic and peppers to a clean for processor. Blend until almost smooth. Add in the mayo and blend. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper.

4

This aioli can be made 2 days ahead. Store in an airtight container in the fridge.

5

Assemble the salad: Toss the onions, greens and avocado with some olive oil and lemon juice. Season with salt and pepper. Plate and top with the falafel, top those with aioli. Finish with chopped fresh cilantro.

Black Bean Falafel Salad with Roasted Red Pepper Aioli

~ Marla Meridith

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