Southwestern Falafel - cooking recipe

Ingredients

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

Preparation

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.