Originally published in the Today’s Parent September 2016 issue. Photo by Erik Putz.
Red Pepper Falafel Cakes
By Chatelaine1
PREP TIME
15 min
TOTAL TIME
25 min
Makes
4 servings
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.
FILED UNDER: Easy dinners lunch Make-ahead meals
