Falafel-like fritters can be made from just about any dried pulse. Simply soak, puree, and fry to cook. Paired here with a cucumber and yogurt salad, but feel free to swap for any dip you prefer.
Ingredients
1 cup dried kidney beans, soaked overnight
1 red onion, sliced thinly
1 tsp salt
1/2 cup yogurt
2 cloves garlic, minced
1 medium cucumber
5 sprigs parsley, roughly chopped
Method
In a food processor blend the soaked kidney beans, onion, and salt into a paste, scrapping down the sides as needed
In a bowl combine the yogurt and garlic with a pinch of salt and glug of olive oil
Cut the cucumber into half moons or planks and dress with the chopped parsley, a big pinch of salt and pepper, and glug of olive oil
In a large, deep frying pan or pot heat about two inches of neutral (flavorless and high heat) oil to 375F
Spoon about two tablespoons of the blended bean mixture into the hot oil and fry until deeply browned
Flip and brown the other side then lift from the oil and let drain on a paper towel-lined tray or plate
Continue frying dough in batches until all fritters are fried
Sprinkle the fritters with salt and serve with the garlic yogurt and cucumber salad on the side