Falafel Stuffed Peppers

Falafel Stuffed Peppers

Each week I post a sweet or savoury, healthy recipe!
 

This Recipe 

Falafels have always been my go-to lunch choice when I have no time to cook. Not the fried kind, just the lightly baked ones. The issue that I've always had with the package kind or those you get to-go is that they just aren't as flavorful as in a proper Middle Eastern restaurant. Also if you don't have pita bread, you still finish hungry! 

That's why I put together this little recipe. These can travel with you to work, school, etc. and have a flavour kick. Most importantly, they are easy to make and filling!

Makes up to 6 servings, depending on how much you stuff the peppers

 

    INGREDIENTS - FILLING

    • 3 red bell peppers, halved and de-seeded
    • 1 cup raw cashews 
    • 1 can chickpeas, rinsed and drained 
    • 1 jalapeño, loosely chopped (optional)
    • 1 handful fresh basil leaves
    • 1 handful fresh parsley (remove and discard stems) 
    • 2 tablespoons or 30mL of olive oil 
    • 1 tablespoon or 30mL of water (you can add more if too dry)
    • 1 tablespoon or 6g ground cumin 
    • 1 big spoonful of tahini
    • 2 garlic cloves, peeled 
    • Squeeze of fresh lime 
    • Salt + Pepper to taste 

    INGREDIENTS - GARNISH/EXTRAS

    • 1 handful dried fruit (cranberries, raisins, etc.) 
    • zest from 1/2 lime (optional)
    • sesame seeds

    EQUIPMENT - just have these ready as called for 

    • Food processor
    • Baking Tray
    • Parchment Paper/Baking Sheets

      Steps 

      First pre-heat your oven to 220C/425F. Next, line a baking tray with parchment paper/baking sheet. Place pepper halves on top. When oven is ready, place tray in for 15 minutes.

      Meanwhile, combine all filling ingredients in food processor until a rough mixture forms. (Don't over-blend, you don't want this too smooth.) If it's too dry, add more water. Use a spoon to add the dried fruit and zest. Set aside. 

      Once peppers are done, remove from oven and spoon in the falafel mixture. Place back in oven for another 5 - 8 minutes. You want them to be golden up top but not too dry.  Serve immediately with salsa or mint sauce, enjoy!

       

       

       



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