Red Pepper Falafel Cakes

1

PREP TIME

15 min

TOTAL TIME

25 min

Makes

4 servings

Red Pepper Falafel Cakes

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

Ingredients

  • 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

Instructions

    • 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)

  • Calories
  • 666,
  • Protein
  • 24 g,
  • Carbohydrates
  • 119 g,
  • Fat
  • 11 g,
  • Fibre
  • 11 g,
  • Sodium
  • 1300 mg.

 

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

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