Red pepper falafel cakes

These falafel and veggie-filled pitas are a fun and fast vegetarian dinner, packed with protein!

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( 5 ratings )

Preparation time:
15 minutes
Total time:
25 minutes
Makes:
4 Servings
Red pepper and falafel cakes

Red pepper and falafel cakes recipe
Photo by Roberto Caruso

Instructions

  • WHIRL a 540-mL can of chickpeas (drained and rinsed) with 1/3 cup fine bulgur, 4 garlic cloves, 1 small onion, 1 egg, 1 1/2 tsp each ground cumin and coriander and 1/4 tsp salt in a food processor until finely chopped. Stir in 2/3 cup all-purpose flour  and 1/3 cup finely chopped roasted red pepper. Scoop batter into 1-tbsp balls.
  • HEAT a large non-stick frying pan over medium. Add 2 tsp canola oil, then then half of batter balls. Lightly press each with the bottom of a spoon to flatten into a cake. Cook until golden and warmed through, 2 to 3 min per side. Repeat with 2 tsp canola oil and remaining batter balls. Serve in 8 pita halves with Greek yogurt.    

Serve with zesty parsley salad.

Wine Pairings

Pair it with: A substantial Italian redTerra d'Aligi Tatone Montepulciano d'Abruzzo
This well-priced wine from east-central Italy sits exceptionally well alongside these tasty falafels. On the nose and in the mouth, the wine exudes ripe blackberries, spicy oak and vanilla. Approachable tannins make it a food-friendly option.
Our pick: Terra d’Aligi Tatone Montepulciano d’Abruzzo, Italy, $16.

Nutrition (per Serving)

calories
666
protein
24 g
carbohydrates
119 g
fat
11 g
fibre
11 g
sodium
1300 mg
Excellent source of
Vitamin C

One comment on “Red pepper falafel cakes

  1. I really enjoyed these, they were great the next day cold with a bit of tzatiki

    Reply

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