Gluten-Free Double Bean Falafels

Falafels are a super easy meal to make and use ingredients typically already on your shelf. You can really use any beans you like (garbanzo are typical).
Be patient and attentive during the frying process as they can get overdone quickly, but you want them a nice, deep golden brown to have that delicious crunch and to cook the ingredients all the way through.
Serve these lovelies with the optional sauces listed below on a nice green salad with feta cheese, cucumber, tomato, thinly sliced red onion, and fresh basil with a balsamic dressing.
This recipe will make 25 patties and can be halved  or doubled.
Double Bean Falafel Recipe

1 can each black and pinto beans
1 cup crushed tortilla or rice chips (or 1/2 cup chips and 1/2 cup gluten-free flour)
1/4 finely chopped onion
2 tsp crushed or chopped garlic
1 tsp cumin
1/2 cup shredded jack cheese
1/2 tsp oregano or parsley
2 eggs
cayenne, salt, and pepper to taste
cooking oil for frying.

Mash beans coarsely. Mix in rest of ingredients.
Heat oil in deep skillet or wok or over medium-low heat.
Drop falafel dough in 1" balls in oil. Flatten balls into patties with edge of spoon. Cook in oil, flipping every 3 minutes until both sides golden brown. Dry on paper towels and keep warm in oven until ready to serve.

Optional sauces include Hummus or Tzatziki: a cooling sauce great for summer months, or Chipotle mayo: a warming sauce great for winter months.
3 tbsp. olive oil
1 tbsp. vinegar
2 cloves garlic, minced finely
1/2 tsp. salt
1/4 tsp. white pepper
1 cup greek yogurt, strained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
1 tsp. chopped fresh dill
Wisk all ingredients together, except cucumbers. Stir in cucumbers and top with more dill. Serve chilled.
Chipotle Mayo
2 Tbs. sour cream
2 Tbs. mayonnaise
1-2 tsp. chipotle Tabasco
wisk all ingredients together in small bowl. Serve chilled
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