Falafel Stuffed Peppers
This delicious stuffed pepper recipe will make the whole family happy—a plant-based twist on the classic. The lemon tahini dill sauce and all the fresh herbs add a wonderful brightness to the rich and comforting chickpea falafel filling.
Plus, it’s easy to prepare as there is little prep time. Throw your filling ingredients in the food processor, stuff your bell peppers, and pop in the oven. This recipe is especially great for busy moms who are meeting the challenge of both working (many from home) and getting kids ready for back to school—in addition to all the other hats you’re normally wearing. Enjoy!
Falafel Stuffed Peppers with Tahini Dill Sauce
Prep 20 mins
Cook 50 mins
Total 1 hour , 10 mins
Yield 4 servings
Ingredients
- 1 cup Cashews
- 2 cups Chickpeas (cooked, drained, and rinsed)
- 2 Garlic (cloves, minced)
- 2 tbsps Almond Flour
- 1/2 cup Basil Leaves (chopped)
- 1/2 cup Parsley (chopped)
- 3 tbsp Extra Virgin Olive Oil
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 2 Red Bell Peppers
- 1/4 cup Tahini
- 2 tbsp Unsweetened Almond Milk
- 1 Lemon (juiced)
- 1/4 cup Fresh Dill
- 2 tbsp Water
Instructions
- Preheat oven to 400ºF (204ºC).
- Combine cashews, chickpeas, garlic, almond flour, basil, parsley, olive oil, sea salt, and black pepper together in a food processor. Blend until you achieve a smooth consistency.
- Slice bell peppers in half and carve out the seeds. Fill each half evenly with the falafel mixture. Place on a baking sheet lined with parchment paper. Bake in the oven for 50 minutes.
- Meanwhile, create your tahini dill sauce by combining tahini, almond milk, lemon juice, dill, and water in the food processor. Pulse until smooth. Transfer into a jar and set aside.
- Remove peppers from the oven. Let cool for 5 minutes, then drizzle with tahini dill sauce. Enjoy!
Notes
If your child isn’t a fan of red bell peppers, you can use the “stuffing” as a dip with cut-up vegetables such as cucumbers, carrots, or even oven-baked fries.
Courses Dinner
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