All the spicy, garlicky flavors of your favorite falafel sandwich get deconstructed and stuffed inside bell peppers. It’s a vegetarian version of a hearty classic we’re putting in regular rotation.
Ingredients
- 4 Tbsp.extra-virgin olive oil, divided
- 1large yellow onion, finely chopped
- 3garlic cloves, minced
- kosher salt
- freshly ground black pepper
- 215.5-ounce cans chickpeas, drained
- 2 tsp.ground cumin
- 1 tsp.ground coriander
- 1/4 c.plus 2 tablespoons chopped curly parsley
- 4bell peppers, halved lengthwise, seeds and ribs discarded
- 1/4 c.finely chopped tomatoes
- 1/4 c.finely chopped cucumbers
- 1/2lemon
- Tahini, for serving
Directions
-
- Step 1Preheat oven to 400°F. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion and garlic and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Transfer onion mixture to a bowl.
- Step 2Add chickpeas, cumin, coriander, 1/4 cup parsley, and 1 tablespoon olive oil to bowl; season with salt and pepper and toss to combine.
- Step 3Arrange bell peppers in a baking dish and fill with chickpea mixture. Roast until peppers are tender, about 30 minutes.
- Step 4Meanwhile, toss tomatoes and cucumbers with lemon juice, remaining 2 tablespoons parsley and 1 tablespoon olive oil.
- Step 5Serve peppers topped with tomato salad and drizzled with tahini.
