Red pepper falafel cakes

Prep 15 min
Total 25 min
Makes 4 Servings



540-mL can
chickpeas, drained and rinsed
1/3 cup
fine bulgur
small onion
1 1/2 tsp
1 1/2 tsp
ground coriander
1/4 tsp
2/3 cup
all-purpose flour
1/3 cup
roasted red pepper, finely chopped
4 tsp
pitas, cut in half
Greek yogurt


  • 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.

Serve with zesty parsley salad.


Calories 666, Protein 24 g, Carbohydrates 119 g, Fat 11 g, Fibre 11 g, Sodium 1300 mg. Excellent source of Vitamin C

Wine Pairings

Terra d'Aligi Tatone Montepulciano d'Abruzzo

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.

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