Red Pepper Falafel Cakes

  • Prep Time15 mins
  • Total Time25 mins
  • Makes4 servings
Red Pepper Falafel Cakes

Photo: Erik Putz

Protein-packed falafels are easy to make at home. Stuff them in a pita pocket for a quick lunch.


  • 1 540-mL can chickpeas, drained and rinsed

  • 1/3 cup fine bulgur

  • 4 garlic cloves

  • 1 small onion

  • 1 egg

  • 1 1/2 tsp ground cumin

  • 1 1/2 tsp ground coriander

  • 1/4 tsp salt

  • 2/3 cup all-purpose flour

  • 1/3 cup roasted red sweet pepper, finely chopped

  • 4 tsp canola oil

  • 4 pitas, halved


  • Whirl chickpeas with bulgur, garlic, onion, egg, cumin, coriander and salt in a food processor until finely chopped. Stir in flour and red peppers. Scoop batter into 1 tbsp balls.

  • Heat a large non-stick frying pan over medium. Add 2 tsp oil, then half of the falafel balls. Lightly press each with the bottom of a spoon to flatten. Cook until golden and warmed through, 2 to 3 min per side. Repeat with remaining 2 tsp oil and balls.

Nutrition (per serving)

Protein 24g, Carbohydrates 119g, Fat 11g, Fibre 11g, Sodium 1300mg.

Originally published in the Today’s Parent September 2016 issue. Photo by Erik Putz.