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)

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

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

This article was originally published on Jul 26, 2016

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