Falafel Stuffed Peppers

Author: Jordan Cord
Preparation Time: 1 hour 5 minutes


  • 2 red bell peppers
  • 1 cup raw cashews
  • 2 cup chickpeas
  • 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

  • 5 tablespoons culinary coconut milk
  • 1/2 tablespoon lemon juice
  • 1 tablespoon fresh dill, minced
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt


  • Slice bell peppers in half and remove seeds.
  • Preheat oven to 400 Degree Celsius 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.