I have a love-hate relationship with falafel. I love the flavours and the crispy bits on the outside - and, as a vegetarian, I feel I really should enjoy them (especially considering that falafel and hummus in a wrap is the only vegetarian option in about 97% of cafés around here).
But as I've told you before, I sometimes find them sooo dryyy that they just suck all the moisture out of your mouth. Not really what you're going for when eating a meal. It makes it really hard to enjoy them.
Since I know that falafel must have some redeeming features, deep (deep deep) down inside, I've set upon an accidental quest to prove to myself that falafel aren't all bad. Okay, so my quest currently only consists of two attempts, but I'm sure more will follow.
First came my quick falafel, which were pan-fried, and ended up much, much softer and moister than most falafel - which I took to be a storming success. Loved these!
Next up are my roasted red pepper falafel - I blended up roasted red peppers, and added them to the chickpea mixture along with some sriracha for a bit of kick (told you I was obsessed, it's becoming a problem).
These roasted red pepper falafel were another success! But, in a different way to before. This time, the flavour was incredible (roasted red peppers!!! In my falafel!) - sweet roasted peppers and spicy sriracha are an amazing combination. The texture was slightly more similar to the standard dry falafel than to my super moist previous version, though - probably because I baked these ones. Next time I'll try pan-frying them instead. But, if you're a lover of all varieties of falafel, you might be happy with them baked. Go crazy, do whatever suits you best.
Either way, I'm sure you'll enjoy these roasted red pepper falafel! The flavours are seriously amazing, and once you've slathered them in tzatziki, or extra sriracha, or hummus (though chickpeas on chickpeas = weird), who's going to care how they were cooked anyway?
Roasted red pepper falafel
If you've cooked this recipe, don't forget to leave a star rating!
Print Pin CommentIngredients
- 2 large red peppers
- 1 tablespoon oil
- 400 g tin chickpeas 240g, or ~ 1 ¼ cups, when drained, drained
- 2 cloves garlic peeled
- Small bunch fresh coriander cilantro
- 1 teaspoon sriracha or more to taste
- Salt
- Black pepper
- To serve: pitta bread salad, hummus, tzatziki, sriracha
Instructions
- Halve the red peppers, and remove the core and seeds. Rub with a little oil, and roast at 190°C (Gas Mark 5 / 375°F) for about half an hour, until the peppers are soft and just beginning to crisp up.
- Turn the oven up to 200°C (Gas Mark 6 / 400°F).
- Place the roasted red peppers in a food processor with the drained chickpeas, garlic, coriander, and sriracha. Blitz until smooth, and season to taste, adding more sriracha if desired.
- Place dollops of the chickpea mixture on a lined baking tray, smoothing them out as much as you can. Bake for around 25 minutes, or until firm and slightly crispy. Serve with pitta bread, salad, and your choice of sauce.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Ian Richardson says
I agree falafel are often dry.( unless they have excessive amounts of oil.) I reheat them in the microwave with a little water and this helps enormously. a little sauce or dressing is desirable.
Your recipe sounds good. i shall make it soon. I don"t mind houmous but have made it with roasted capsican and enjoy much more.
Becca @ Easy Cheesy Vegetarian says
Good tip on the reheating, thanks!
plasterers bristol says
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
Sarah @ The Chef Next Door says
Oh my gosh, I love falafel! I've never made it at home but I am totally trying your recipe. Looks delicious!
Becca @ Amuse Your Bouche says
It's so easy to make at home! Just whizz up a few ingredients, and stick them in the oven or in a pan! :)
Cindy @ Hun... What's for Dinner? says
I recently made falafel and it is SO good! I bet this red pepper twist is delicious!
Dan from Platter Talk says
I've been a fan of falafels for a long time; thanks for sharing this beautiful post with us!
Kate @ Veggie Desserts says
I know what you mean about the dryness of falafel, but I love them! I've been looking out for sriracha for ages... jealous!
Becca @ Amuse Your Bouche says
I just found it in Tesco, nowhere fancy! :)
Corazon Cath says
I have had the same problem with Falafel. So often disappointing. Then I spoke to a Lebanese Chef and discovered they use raw soaked chickpeas not cooked or tinned ones. Totally changes the texture. Give it a try and let me know what you think :-)
Becca @ Amuse Your Bouche says
Interesting idea, I'll have to try that one! Thanks for the tip! :)
Corazon Cath says
No problem. I was amazed. Would never have guessed. Hope it works for you.
John says
Becca, what fine falafels! Makes me want to throw out the ready made ones. Well ready made anything is nothing to be proud of. Much gratitude for these delicious vegan pea balls!
Becca @ Amuse Your Bouche says
I think ready made falafels have a place, but they're so easy to make that it does seem a shame to buy them in!
Nazima says
I love Sriracha too. Nice idea to add it here. I'm of the same opinion about falafel though have had some good ones occasionally!
Claire @foodiequine says
I am totally with you on the dryness and sticking to the roof of your mouth of some falafel. then you end up having to add so much sauce that it overpowers the taste.
Anything pan fried is always going to taste better than oven baked!
Becca @ Amuse Your Bouche says
I'm sure these would be great pan fried if that's what you prefer! :)