Acarajé, a Vegetarian Dinner Inspired by Brazilian Cuisine!

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Sub_title: Rich, Protein-Packed Black Bean Fritters Served With a Tangy Tamarind Sauce

Description:
This classic Brazilian street food is made with simple, budget-friendly ingredients but delivers big on flavor and nutrition. Gluten-free and high-protein, these black bean fritters are perfect as an appetizer or main course, accompanied by our tangy tamarind sauce. Plus, they’re easy to prepare and can be enjoyed by the whole family.

Ingredients (for 12 acarajés):

For the Acarajé:

* 1 cup cooked black beans (about 1/2 cup uncooked)
* 1/2 cup cooked yellow split peas
* 1 small onion, finely chopped
* 1 clove garlic, minced
* 1 green bell pepper, seeded and finely chopped
* 1 tablespoon olive oil
* Salt, to taste
* 1 teaspoon cayenne pepper (optional)
* 1 egg, lightly beaten
* 1/2 cup gluten-free flour mix (see notes), plus extra for dusting
* Vegetable oil, for frying

For the Sweet and Spicy Tamarind Sauce:

* 1 cup water
* 1/4 cup brown sugar
* 2 tablespoons soy sauce
* 2 tablespoons maple syrup
* 1 tablespoon apple cider vinegar
* 1/4 cup fresh tamarind pulp (from about 1 large pod), strained and seeds removed
* 1/2 teaspoon salt
* 1/2 teaspoon ground cumin
* 1/4 teaspoon cayenne pepper (optional)

Instructions:

Step 1: Prepare the Acarajé mixture
In a blender or food processor, combine the cooked beans, yellow split peas, onion, garlic, green bell pepper, olive oil, salt, cayenne pepper (if using), and egg until smooth. Set aside.

Step 2: Make the tamarind sauce
In a medium saucepan over low heat, whisk together the water, brown sugar, soy sauce, maple syrup, apple cider vinegar, tamarind pulp, and its juices. Stir constantly until the sugar has dissolved and the mixture thickens slightly. Remove from heat and stir in the salt, cumin, and cayenne pepper if desired. Set aside.

Step 3: Cook the acarajé
Pour enough vegetable oil into a deep pot or Dutch oven to reach a depth of at least 2 inches. Heat the oil over medium-high heat until it reaches 350°F.

Meanwhile, in a bowl, mix the gluten-free flour and a little bit of water to form a thin batter. Add more water as needed.

Working in batches, scoop approximately 1 tablespoon of the acara mixture into your hands and shape it into a ball. Carefully lower each ball into the hot oil. Use a wooden skewer or chopsticks to gently flatten each ball while rotating them occasionally. This will help prevent them from breaking apart.

Fry the acarajé for 2-3 minutes per side, or until golden brown and crispy. Using a slotted spoon, transfer the cooked acarajé to paper towels to drain any excess oil. Continue frying the remaining balls, adjusting the oil temperature between batches as necessary.

Once all the acarajé are fried, reheat the tamarind sauce and serve alongside the warm acarajé. Enjoy!

Note: To make the gluten-free flour mix, simply combine equal parts of cornstarch, arrowroot powder, and tapioca starch. You may also use 1 part gluten-free all-purpose flour (be sure to choose one that does not contain xanthan gum).

Difficulty: Easy

Total Time: 20 minutes active (cooking