Black bean falafels
2 cups black beans, drained and rinsed
500 g ground beef*
1 teaspoon chili powder
1 teaspoon oregano
2 cloves garlic
3 teaspoons lime juice
* When making them vegetarian, I add a quarter cup tahini instead; failing that, a quarter cup shredded zucchini, squeezed once to remove some of the moisture, also works
Preheat oven to 425F.
Mash beans till smooth but chunky. (“Smooth but chunky”? Mysterious, no? What it means is you’ll see a greyish paste, but there will be lots of black bits in it.)
Add the rest of the ingredients and mix with your hands, then form into about 24 balls
Place on foil-lined sheet and bake 15 minutes.
You can put two or three in a half-pita with various shredded veggies on top and drizzled with a yogurt-cilantro sauce, or, if your kids’ coordination is not up to that, you can just give them their falafels on a plate with the sauce on the side and let them dip. Toddlers looooove to dip their food.