Roasted Red Pepper Falafel

I wanted to try a different falafel for something different.  I saw this recipe and decided to change it from sun dried tomato to roasted red pepper.  They were yummy and went great with this sauce.


    • 2 cans chickpeas, drained (I used unsalted)
    • 1 small red onion, diced
    • 4 cloves garlic, minced
    • 1/2 cup roasted red peppers
    • 1 cup loosely packed flat leaf parsley, leafs only
    • 2 tsp ground cumin
    • 1 tsp paprika
    • 1 tsp salt (less or none if chickpeas are salted)
    • 1/2 cup raw pumpkin seeds

1 cup whole wheat flour

Place everything except whole wheat flour in a food processor and pulse until well chopped up. Add flour and pulse until well combined.

Preheat oven to 425.  Using wet hands, form flattened balls about 1 1/2 – 2″ in diameter.  Prepare a baking sheet with a piece of parchment paper.  Place falafel balls on baking sheet and bake for 15 minutes, then flip.  Bake another 10 – 15 minutes.  Allow to cool for 15 minutes on the baking pan before serving.

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