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Golden fried Acarajé filled with savory mushrooms
Brazilian flavors in a bowl

Mushroom Stuffed Brazilian Acarajé

Author: Flavelo
Recipes Main Courses
A Brazilian cousin to falafel, fried in vibrant palm oil (dendê). The base is raw, soaked beans whipped into a mousse. The air bubbles ensure the dense paste fries up light, not rock-hard. This mushroom version is a modern, vegetarian twist on the traditional dried shrimp filling.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 500 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Food Processor
  • Whisk (or strong arm & spoon)

Instructions

1 ✓

PREP: Soak beans overnight, then rub off skins (the hardest part).

Tip: Skinless beans yield a creamy interior.
2 ✓

Puree beans and half the onion into a smooth, thick paste.

Tip: Avoid adding water if possible!
3 ✓

Beat the paste vigorously until fluffy and light (like egg whites).

Tip: This 'physical aeration' is the secret to light Acarajé.
4 ✓

Form into ovals and fry in hot palm oil.

Tip: Palm oil gives the signature orange color and taste.
5 ✓

Filling: Sauté mushrooms with remaining onion and spices. Split fried balls and stuff.

Tip: Stuff just before serving to keep them crispy.

Recipe FAQ

Why did it disintegrate in the oil?
The batter was too runny (beans held too much water) or the oil wasn't hot enough.

Ingredients

  • 10.5 oz Dried Black-Eyed Peas (peeled)
  • 1 medium Yellow Onion
  • 1 1/4 cups Red Palm Oil (for frying)
  • 8 oz Cremini Mushrooms
  • 1 whole Lime
  • 1 small bunch Cilantro
  • 1 tsp Paprika or Chili Powder