Roasted Red Pepper & Garlic Falafel
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 82.9
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 309.9 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 2.8 g
- Protein: 3.4 g
View full nutritional breakdown of Roasted Red Pepper & Garlic Falafel calories by ingredient
Number of Servings: 20
Ingredients
-
Ingredients:
• 1 red pepper
• 1 entire bulb of garlic
• 4 cups cooked chickpeas
• 1 cup of finely minced onion
• 3 tsp cumin
• 1 tsp salt
• 2 tsp baking powder
• 3/4 cup + 2 tbsp spelt flour
• 1/4 cup fresh parsley, chopped
Directions
Before doing anything else, roast that pepper and that garlic bulb!
Set the oven on high broil. Loosely wrap the prepared garlic in foil and set on a baking sheet along with the red pepper and place in the oven on the second rack from the top.
Once the red pepper was blackened on all sides, I removed both the garlic and pepper from the oven.
Set the oven to 375 to cook the falafel balls later on.
Next I peeled the outer layers off of the garlic bulb and left just the yummy roasted cloves.
Then I de-skinned/de-seeded the red pepper, chopped it up and set aside.
In food processor, combine roasted garlic cloves (I ended up with 8), canned chickpeas, minced onion, cumin, salt and baking powder. Pulse together until mixed, then scrape down sides. Repeat until all is combined into a thick hummus-like consistency. (You may need to add a touch of water to the mix to get it smooth enough).
Transfer chickpea mixture into a large bowl and stir in chickpea flour… making sure to only mix it just enough to combine. Fold in parsley, cilantro and chopped red pepper.
Chill mixture in freezer for a few minutes…or in the fridge if you have an extra hour or so. It needs to be chilled until workable.
Roll into 20 balls, a bit bigger than the size of a golf ball. Place on an oiled baking sheet and cook for 15 min on each side until browned. And you’re done! Enjoy in salads, burgers or just dipped in taziki.
Serve hot!
Serving Size: Makes 20 falafel balls
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JESSICA.
Set the oven on high broil. Loosely wrap the prepared garlic in foil and set on a baking sheet along with the red pepper and place in the oven on the second rack from the top.
Once the red pepper was blackened on all sides, I removed both the garlic and pepper from the oven.
Set the oven to 375 to cook the falafel balls later on.
Next I peeled the outer layers off of the garlic bulb and left just the yummy roasted cloves.
Then I de-skinned/de-seeded the red pepper, chopped it up and set aside.
In food processor, combine roasted garlic cloves (I ended up with 8), canned chickpeas, minced onion, cumin, salt and baking powder. Pulse together until mixed, then scrape down sides. Repeat until all is combined into a thick hummus-like consistency. (You may need to add a touch of water to the mix to get it smooth enough).
Transfer chickpea mixture into a large bowl and stir in chickpea flour… making sure to only mix it just enough to combine. Fold in parsley, cilantro and chopped red pepper.
Chill mixture in freezer for a few minutes…or in the fridge if you have an extra hour or so. It needs to be chilled until workable.
Roll into 20 balls, a bit bigger than the size of a golf ball. Place on an oiled baking sheet and cook for 15 min on each side until browned. And you’re done! Enjoy in salads, burgers or just dipped in taziki.
Serve hot!
Serving Size: Makes 20 falafel balls
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JESSICA.