Southwestern Falafel

1 quart vegetable oil for frying, or as needed

1 onion, quartered

1 small green bell pepper, chopped

1 egg

3 cloves garlic

1 (1.25 ounce) package dry taco seasoning mix

2 teaspoons baking powder

2 teaspoons peanut oil

1 teaspoon ground cumin

1 teaspoon salt

1 pinch cayenne pepper

1 (16 ounce) can pinto beans, drained

1 dash hot sauce, or to taste

1 cup dry bread crumbs, or more as needed

Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Place onion, green bell pepper, egg, garlic, taco seasoning, baking powder, peanut oil, cumin, salt, and cayenne pepper in a food processor. Puree until smooth.

Pour pinto beans into mixture and pulse until pinto beans are chopped and integrated, but not smooth.

Transfer bean mixture to a large bowl; stir hot sauce into mixture.

Stir enough bread crumbs into mixture to form a dough that holds together, but isn t sticky.

Form dough into quarter-sized balls.

Deep-fry in hot oil until falafel are deep brown, about 3 to 5 minutes.