Ingredients
Scale
- 2 red bell peppers
- 1 cup raw cashews
- 2 cup chickpeas [canned, drained, and rinsed]
- 2 garlic cloves
- 1 Tablespoon chickpea flour
- 1/2 cup fresh basil
- 1/2 cup fresh Italian parsley
- 3 Tablespoons cold pressed olive oil
- 1/2 teaspoon coriander
- 1 teaspoon sea salt
- 1/2 teaspoon white pepper
Dill Sauce
- 1/2 cup vegannaise
- 1.5 tablespoons So Delicious! culinary coconut milk
- 1/2 tablespoon lemon juice
- 1 tablespoon fresh dill, minced
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
Instructions
- Slice bell peppers in half and remove seeds.
- Preheat oven to 400º and line a baking sheet with parchment or foil.
- Add all ingredients for falafel filling to a food processor and blend until the consistency is mostly smooth.
- Arrange bell peppers on the baking sheet and spray lightly with olive oil.
- Spoon falafel mixture into bell peppers until full. Distribute evenly among the pepper halves.
- Bake for 50 minutes, remove from oven and allow to cool. Drizzle sauce over top. If desired top with chopped tomatoes and red onion.
Dill Sauce
- Shake coconut milk carton well. Then combine ingredients for sauce in a medium bowl and whisk to combine.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Main
Nutrition
- Calories: 420
- Sugar: 6 g
- Sodium: 832 mg
- Fat: 33 g
- Saturated Fat: 3 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 8 g