Red pepper falafel cakes

Prep 15 min
Total 25 min
Makes 4 Servings

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



540-mL can
chickpeas, drained and rinsed
1/3 cup
fine bulgur
small onion
1 1/2 tsp
1 1/2 tsp
ground coriander
1/4 tsp
2/3 cup
all-purpose flour
1/3 cup
roasted red pepper, finely chopped
4 tsp
pitas, cut in half
Greek yogurt


  • 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.

Serve with zesty parsley salad.


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

Wine Pairings

Terra d'Aligi Tatone Montepulciano d'Abruzzo

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.

Issue: October 2013

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Photo credit: Red pepper and falafel cakes recipe Photo by Erik Putz

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