Red pepper falafel cakes
15
- Prep Time15 min
- Total Time25 min
- Makes4 Servings
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!
Ingredients
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
Instructions
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 24g, Carbohydrates 119g, Fat 11g, Fibre 11g, Sodium 1300mg.
Excellent source of Vitamin C.
Wine Pairings
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.
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