Homemade Mexican Falafel Recipe (Easy)

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Easy Homemade Mexican Falafel recipe

Before getting to the Mexican falafel recipe, first I want to  thank you so much for your emails and comments on my race recap and being an athlete at any size! I loved, loved, loved reading everyone’s responses. If you haven’t, check out the responses – they are all great!

Time for my new favorite blog activity- What I Ate Yesterday.

Today I’m  offering you a recipe for falafel wraps accompanied by grilled vegetables and a homemade salsa to delight the whole family! A bit like Mexican fajitas, the chef advises you to put all the cooked items in the center of the table so that everyone can garnish his wrap with falafels as they please. A family meal of the most convivial!

The falafel is very similar to Greek souvlaki pita wraps and Arab doner wrap.

I’ve pretty much been having the same thing for breakfast all week and loving it.

Quick Smoothie in a bowl- one frozen banana, 1/2 scoop chocolate protein powder, 1/2 a cup of almond milk. So easy, so good! I had some Kashi on top for crunching.

Post workout snack was an apple with peanut butter (still plowing through my peanut flour!)

Lunch was a spinach pancake, refried beans, and salsa on top of spinach.

Ice cream! How did that get there? Did you know that ice cream talks in such a pitch that it is only possible for certain people to hear it? I guess I am one of those people. Today it said, ‘I’m only three dollars a gallon! Buy me! You love mud pie!’ It’s true, I do. I am powerless against ice cream when it talks to me.

Mid afternoon snack of strawberries from the farmer’s market! For 5 bucks, they better be good- and they were

Dinner was a totally random recipe! I shall call it ‘Mexican falafels’

Also Read:  Fresh Homemade Granola (Muesli)

The falafels I made are slightly crunchy on the outside and fluffy on the inside, spicy, delicious and not too dry even if they do not contain oil. They are also very healthy and high in protein thanks to quinoa and red beans.

I’ll also share with you a simple recipe of avocado sauce colorful salad that complements and highlights the flavors of this pretty salad. To prepare this sauce, you just need to put all the ingredients in a powerful blender and mix everything until you get a smooth and creamy consistency.

Personally, I have been using the Ninja Nutri Pro Personal Blender for several years, but any powerful blender will do. If you do not have a blender, you can also crush the avocado with a fork, chop the garlic, add the other ingredients and mix everything with a whisk, but the texture will not be as smooth.

I hope you like this pretty colorful salad ! Here it is:

Perfect for the summer, Nutrient-rich, Tasty and Delicious.

Mexican salad and Falafel Recipe

Yield: 2 People
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

This Mexican salad with falafels and avocado sauce is perfect for lunch or dinner, when you want a fresh, nourishing meal. The Falafel recipe contains no gluten or unhealthy oil, and are delicious and slightly crunchy. The avocado sauce, on the other hand, perfects the plate and reveals the flavors.

Ingredients
For the salad :

  • Corn
  • Rocket
  • Yellow pepper
  • Red pepper
  • Green pepper
  • Grated carrots
  • Tomato
  • Cucumber
  • Red beans, cooked
  • Quinoa, cooked
  • Fresh mint leaves

 

For the avocado sauce:

  • 1 medium-sized avocado
  • 125 ml water
  • juice of one lime
  • 1 clove garlic
  • 1 handful fresh coriander
  • 1/2 tsp crushed pepper
  • 1/4 tsp cayenne pepper

Instructions

The Salad :

  1. Cut the vegetables and arrange them on a plate with the quinoa and red beans.

The Avocado Sauce:

  1. Place all ingredients in a blender and mix until smooth and creamy. Add water if you want the sauce to be more liquid.
  2. Taste and adjust the seasoning if necessary.
  3. Then pour the sauce over the salad. Have a nice meal!
Also Read:  Easy Chai Spiced Scones Recipe

 

Easy Homemade Mexican Falafel

 

Ingredients:

  • 1 can black beans, drained
  • 1 onion, chopped
  • 1/4 cup cilantro, chopped and stems removed
  • 1 tsp garlic powder (or 1 clove garlic would work)
  • 1 tsp orange juice
  • 2 tbsp whole wheat flour

Directions:

  • Mash the beans until they are only a little chunky (I used a potato masher and it worked well)
  • Add the rest of the ingredients and stir to combine.
  • Form into patties (I got and lay on a baking sheet coated with baking spray.
  • Bake at 350 degrees for 30 minutes, or until slightly crispy.

 

Pretty funky looking, but tasty! I would recommend chopping the onions smaller- my eyes burn so badly when I chop them that I do it really fast and the pieces are really big

I served the ‘falafels’ with spinach and homemade hummus. The recipe for that will be up on Monday!

 
Ingredients
  • 1 can black beans, drained
  • 1 onion, chopped
  • ¼ cup cilantro, chopped and stems removed
  • 1 tsp garlic powder (or 1 clove garlic would work)
  • 1 tsp orange juice
  • 2 tbsp whole wheat flour
Instructions
  1. Mash the beans until they are only a little chunky (I used a potato masher and it worked well)
  2. Add the rest of the ingredients and stir to combine.
  3. Form into patties (I got and lay on a baking sheet coated with baking spray.
  4. Bake at 350 degrees for 30 minutes, or until slightly crispy.
 

Enjoy!

What was the best thing you ate today?

Have you tried making this healthy Mexican Falafel recipe at home before? Let me know in the comments below.

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