Shrimp and Roasted Red Pepper Falafels
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Serves: 36-40 falafels
Classic falafel is taken up a notch with the addition of plum shrimp and sweet roasted red peppers!
  • 1 pound dried chickpeas
  • 1 medium onion, roughly chopped
  • 3 green onions, roughly chopped
  • 4 garlic cloves
  • 1 cup roasted red peppers
  • 3 teaspoons cumin
  • 3 ½ teaspoon coriander
  • 2 ½ teaspoons salt
  • 2 ½ tablespoons lemon juice
  • ¼ to ½ cup flour
  • ¾ pound shrimp, peeled and deveined and cut into small pieces
  • ½ cup roasted red peppers
  • 5 ounces greek yogurt
  • ½ cup feta, plus more for garnish.
  • ¼ teaspoon salt
  1. Soak chickpeas for 24 hours in water. Drain and dry completely.
  2. In a food processor, add chickpeas, onion, green onion, garlic, red peppers, cumin, coriander, salt and flour. Pulse until mixture resembles a coarse paste. Season to taste with salt and pepper. Fold in the shrimp. If you have time, chill mixture for 30 minutes to 1 hours.
  3. Form into small 3-inch patties.
  4. Heat a large cast iron skillet with an inch and half of oil. Heat to 375 degrees.
  5. Fry in batches until dark brown and crispy, about 3-4 minutes per side. Drain on paper towels.
For the sauce:
  1. In the food processor add all ingredients. Pulse until pureed.
  2. Serve falafel with sauce and feta cheese.
*This makes A LOT of falafel, feel free to half the recipe
Recipe by Cooking for Keeps at