Red Pepper Falafel

Name: Red Pepper Falafel
Yield: 8 Servings
Ingredients: 8 ounces dried chickpeas, soaked overnight, drained; ½ onion, coarsely chopped; ½ small red bell pepper, coarsely chopped; 1 garlic clove, crushed; 3 tablespoons chickpea flour; 1 tablespoon ground cumin; 2½ teaspoons kosher salt; 2 teaspoons ground coriander; 1 teaspoon smoked paprika; 1 teaspoon Hungarian sweet paprika; 1 teaspoon baking powder; Vegetable oil (for frying; about 8 cups); Shredded Cabbage Salad with Pomegranate and Tomatoes; Spiced Green Tahini Sauce; Warm thick pita with pockets (for serving); A deep-fry thermometer

By Sarit Packer & Itamar SrulovichPhotographer Marcus Nilsson

September 22, 2015

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Alex Lau

Like it hot? Sub a Fresno chile for the red bell pepper for some extra kick.

Recipe notes