Anything can be a jalapeno popper if you believe hard enough.
Just a few weeks ago, I experimented with jalapeno popper hot dogs. We’re at it again, this time turning a falafel into a perfect jalapeno popper inspired meal.
This recipe works perfectly. The fried falafels, stuffed with lots of jalapeno, perfectly capture the taste of the traditional dive bar dish.
See what else has become frankensteined into a jalapeno popper:
- Jalapeno popper lettuce wraps
- Baked jalapeno poppers
- And jalapeno popper bean burgers
- Jalapeno popper hot dogs
Time You Need
- ~25minutes prep
- ~25 minutes cooking
- Yields: ~10-12 falafels
What You Need
- 3 cans of chickpeas, drained and dried
- Salt, to taste
- 1 tbsp cumin
- 1 tsp dried parsley
- 2 tsp dried basil
- 1 tsp black pepper
- 1 cup of diced jalapeno
- Cream cheese (for serving)
- Pita (for serving)
- 5 tbsp flour
- ½ cup of diced onion
- 4 cloves of minced garlic
- ~1 tbsp of olive oil
- 3 cups of vegetable oil (for frying)
What You Do
- In a food processor, blend a small amount of olive oil and chickpeas to create a smooth paste.
- Continue until all chickpeas have been used up.
- In a large mixing bowl, add chickpea paste, jalapeno, onions, garlic, seasonings, and flour.
- Mix evenly.
- Form small falafel balls from the paste until no mix remains.
- Heat oil over medium heat in a large skillet. When the oil is ready, add about 6 falafels at a time. Cook until crispy dark brown on all sides.
- Remove from oil and place on a paper towel-lined plate. Repeat process until all falafels are finished.
- Spread cream cheese over pita bread, add 2-3 falafels, and any other toppings, such as lettuce, onion, or more jalapeno. Enjoy!