Red pepper falafel from Bon Appétit Magazine, October 2015: The Entertaining Issue by Christine Muhlke and Itamar Srulovich and Sarit Packer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Shredded cabbage salad with pomegranate and tomatoes; Spiced green tahini sauce; Orange iced tea

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak dried chickpeas overnight. Recipe appears online only, not in the print magazine.

  • Barb_N on November 18, 2015

    I made the pumpkin variation of the Kuri squash version, online recipe. I will definitely make this again with some adjustments. The chickpeas are soaked but not cooked before forming the falafel, neither is the squash- hard work peeling and chopping raw pumpkin. Thus, out of laziness mine were not pumpkiny at all. My Ras el Hanout was much spicier than I remembered, will reduce that. I followed the technique on the blog Sprouted Kitchen and baked these- crisp on the outside, a tad pebbly on the inside without deep frying. Served with green tahini sauce (see note) and cucumber- tomato salad. The salad cut the heat of the ras el hanout and the salt of the tahini sauce.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.