The first time we ever had Falafel, we ordered it from a pita place down the street from our high school. We had never heard of it before, and it sounded interesting. Then, we watched as the girl working slowly dropped the little chickpea patties into the deep fryer. The horror! We find deep frying so disgusting! It makes food greasy and unappealing, and so oily-tasting. Gross. A meal that could’ve been so healthy was instantly ruined. Needless to say, we steered clear of falafel for a very long time.
These were anything but oily and gross.
These were fresh, crispy on the outside yet soft on the inside, and full of that amazing falafel flavour.
Roasted red pepper falafels…
… with a roasted red pepper tahini dipping sauce, of course 😉
A far cry from the greasy, deep-fried falafels from our first experience with the little chickpea patties. We’d like to mention now that the aforementioned pita place is no longer in business. Probably not because they deep-fried their falafels, but clearly they got a few other things wrong, too…
These falafels are not traditional felafels, but they have so much flavour, a wonderful texture that I think you’ll be able to forgive us. 🙂 To give them an even crunchier outer shell, you could coat these in some panko or bread crumbs, but we were too lazy to bother with the extra step this time around- maybe another day.
So if you’re getting tired of your traditional lunch-time routine, give these a try! They’re super healthy, very easy, and incredibly delicious!
Roasted Red Pepper Felafel
Prep Time: 10 min
Cook Time: 10 min
Serves: 4-5 people
3 c. cooked chickpeas
1.5 roasted red peppers
3 tbsp flour (we used whole wheat)
1 clove garlic
2 tsp chili powder
1 tsp each cumin, paprika
1/2 tsp each turmeric, cinnamon
1/2 tsp. siracha
1/4 tsp each salt and pepper
Grind 2 cups of the chickpeas in the food processor until they are finely ground. Ina separate bowl, roughly mash the third cup of chickpeas, maintaining some texture.
Add all other ingredients to the food processor and blend until the mixture holds together when pinched between the fingers. Add the blended mixture to the mashed chickpeas int the bowl and mix well. using 1 heaping tablespoon-full at a time, for the mixture into small patties.
Heat a couple tablespoons of olive oil on a pan and place pan-fry felafels for about 5 minutes, or until browned, then flip and cook for another 5 minutes on the other side.
Roasted Red Pepper Tahini Sauce
Prep Time: 5 minutes
Makes: about 1/2 c.
1/4 c. tahini
1 roasted red pepper
1/8 tsp garlic salt
1/4 tsp siracha
Blend all ingredients except water in a blender or food processor until smooth. With the motor running, slowly add water until the sauce reaches the consistency you desire. (we added about 3 or 4 tablespoons)
Ps- Congratulations to our Canadian Olympic team- Christine Girard takes bronze in women’s weightlifting, Antoine Valois-Fortier winning bronze in men’s judo, and Meaghan Benfeito and Roseline Filion for winning bronze in women’s synchronized 10-metre platform diving!
Have you ever tried felafel?
Have you ever ordered something at a restaurant thinking you were getting something healthy, and it turned out not to be?