Red pepper falafel cakes



15 min


25 min


4 Servings

Red pepper falafel cakes

Red pepper and falafel cakes recipe Photo by Erik Putz

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
  • 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


  • 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
  • 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.

Serve with zesty parsley salad.