There is more than one way to enjoy falafel, as proven by the Falafel Chickpea Vegetarian Stuffed Peppers. Ditch the pita bread and swap it for red peppers, and we promise it is as delicious or even better than a typical falafel sandwich. Super packed with great flavours , this is a dish that you can easily make and enjoy on a weeknight.
|Red peppers, halved & deseeded||4|
|Extra virgin olive oil||6 tablespoons|
|Canned chickpeas, rinsed & drained||½ cup/100 g|
|Frozen falafel patties, deep fried and quartered||6-8 pieces|
|Banana shallots, roughly chopped||2|
|Oregano, flat leaf parsley & mint leaves, finely chopped||A large handful|
|Black olives, pitted & chopped||10-12|
|Sundried tomatoes, chopped||6-8|
|Lemon, zest & juice||1|
|Dried mint||1 teaspoon|
|Pinenuts, toasted (optional)||½ cup/50 g|
|Salt & Pepper||As required|
- Preheat the oven to 190°C
- Place the pepper halves on a roasting tray cut side down, season with salt & pepper & drizzle with 4 tablespoons of olive oil, place on a baking tray & roast for 15 to 20 minutes until the flesh is tender & the edges starting to char, remove from the oven & set aside
To Make The Stuffing
- In a bowl mix together the canned chickpeas and the falafel and set aside.
- Heat the remaining 2 tablespoons of olive oil into a pan, add shallots, garlic and bay leaf & cook on a low heat for 5 minutes until soft, mix in all the chopped fresh herbs, dried mint, lemon zest, juice, olives, tomatoes, capers, salt & pepper & cook for a further 5 minutes, remove from the heat & add in the crumbled feta & pine nuts before adding the mixture to canned chickpeas and falafel mix, mix well to combine
- Turn over the pepper halves & stuff each half with the stuffing, sprinkle some extra pine nuts, feta or mint over the top & return to the oven for 15 minutes until warmed through.