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Jordan Cord

Falafel Stuffed Peppers

5 from 1 vote
Have you ever had a falafel? I hope so. If not, you need to make this falafel stuffed peppers so you know what your life has been missing.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Slice bell peppers in half and remove seeds.
  2. Preheat oven to 400º and line a baking sheet with parchment or foil.
  3. Add all ingredients for falafel filling to a food processor and blend until the consistency is mostly smooth.
  4. Arrange bell peppers on the baking sheet and spray lightly with olive oil.
  5. Spoon falafel mixture into bell peppers until full. Distribute evenly among the pepper halves.
  6. 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
  1. Shake coconut milk carton well. Then combine ingredients for sauce in a medium bowl and whisk to combine.