Entrées
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
- Preheat a deep fryer to 350°F.
- Form the thawed black bean patty into 3 equal-sized balls.
- Chill newly-formed black bean balls.
- In a small mixing bowl, whisk together Crème Fraîche, Ancho chili and chopped cilantro until fully combined.
- Deep-fry black bean balls for 1-2 minutes or until an internal temperature of 145°F is reached.
- 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