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Red pepper falafel cakes

14

  • Prep Time15 mins
  • Total Time25 mins
  • Makes4 Servings
Red pepper falafel cakes

Red pepper and falafel cakes recipe Photo by Erik Putz

Chatelaine Triple Tested

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

Ingredients

  • 540-mL can chickpeas, drained and rinsed

  • 1/3 cup fine bulgur

  • 4 garlic cloves

  • 1 small onion

  • 1 egg

  • 1 1/2 tsp cumin

  • 1 1/2 tsp ground coriander

  • 1/4 tsp salt

  • 2/3 cup all-purpose flour

  • 1/3 cup roasted red pepper, finely chopped

  • 4 tsp canola oil

  • 4 pitas, cut in half

  • Greek yogurt

Instructions

  • WHIRL chickpeas with bulgur, garlic, onion, egg, cumin, coriander and salt in a food processor until finely chopped. Stir in flour  and 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 pita halves with Greek yogurt.


Nutrition (per serving)

Calories 666, Protein 24g, Carbohydrates 119g, Fat 11g, Fibre 11g, Sodium 1300mg.
Excellent source of Vitamin C.


Wine Pairings

Red pepper falafel cakes

Pair it with: A substantial Italian red 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.

Serve with zesty parsley salad.

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