I love me some falafel. I love me some peppers. So I guess it is natural that I would want to stuff falafel inside of peppers and eat them all to my face right? I think so.
As we all already know, most of what I cook is depicted by whatever I get at farm share. And the past few weeks we have been getting a lot of peppers. I have been happily eating one or two a day, just as they are, but I figured it was time that I did something else with them. Now what is the first thing that comes to mind with peppers? Stuffed peppers of course. And there you have it, falafel stuffed peppers.
So I am not going to lie and say the mr ate them and swooned. He is not the biggest fan of peppers (I am starting to realize that he doesn’t have all the right taste buds in his mouth. So sad for him.) so he dumped the falafel out of the pepper and ate it with most of the pickled onions, the tahini, and rice. That he really liked. Lucky me, I wanted his pepper anyway because roasted peppers are freaking fantastic amazing and whatever him. Me, as a pepper and falafel lover, I found these stuffed peppers to be everything that I wanted and needed and then some. Eaten pretty much right away warm, with pickled onion and covered in all the tahini, it was a very very satisfying meal. But also a left over stuffed pepper that was stuck in the fridge, eaten cold standing in front of said fridge, right before bed. That was something great as well. I might have even gone in for a second one……
Anyway, a pepper stuffed with falafel is a good idea if you want food, like peppers, like falafel, and are cool. Just saying.
To the falafel stuffed peppers!
The stuff. A few sweet peppers, some cooked chickpeas, chickpea flour, an onion, a bunch of fresh cilantro and parsley, a few cloves of garlic, red wine vinegar, a little water, tahini, cumin, chili pepper flakes, and salt and pepper.
First, take the onion and cut in half. Take one half and cut into very thin slices, place in a bowl, sprinkle with a pinch of salt and toss with the vinegar and a few tablespoons of water. Set that bowl aside. The other half of onion just cut into a few smaller chunks.
To make falafel. Add the chunks of onion and garlic to food processor and pules a few times to start chopping it up. Add in the cilantro and parsley, the chickpeas and chickpea flour, the cumin and chili pepper flakes, and a good few pinches of salt and lots of pepper. Pulse until completely combined but still a bit chunky. OR pulse until smooth if you would rather it like that. It’s up to you.
Grab peppers and cut each in half. Remove the ribs ad the seeds.
Take falafel mix and stuff it into peppers.
Place peppers onto a baking sheet and into the oven they go.
In the meantime while the peppers are cooking, toss the onions around in the brine a few times. Then right before you take the peppers from the oven, drain the brine from the onions into a jar with the tahini and mix until smooth. Add a splash of water to the mix if you need to loosen it up a bit more to make the consistency of the tahini drizzle-able.
And out they come when all roasted and crispy and my oh my, so good!
Now you eat. Garb a bowl, maybe a grain of some sort if you like (I made the mr rice), plop a pepper down, add some pickled onions and drizzle that tahini all over.
Falafel Stuffed peppers with Pickled Onions and Tahini
Makes 6 half peppers stuffed
3 medium sized sweet peppers
2 cups cooked and drained chickpeas (or one can)
1 large onion
1 bunch (about 1/2 cup packed) cilantro
1 bunch (about 1/2 cup packed parley
2-3 cloves garlic
2 teaspoons cumin
1 teaspoon chili peper flakes
1/3 cup chickpea flour or oat flour if you don’t have chickpea
salt and pepper
1/4 cup tahini
a few tablespoons water
3 tablespoon red wine vinegar
Preheat oven to 425
Grab the onion and cut in half. Take one half and cut into very thin slices and place in a bowl. Spinkle with a pinch of salt and dump in the vinegar along with about 2 tablespoon water. Toss around until all the onion is coated and set aside.
Take remaining half onion and cut into big chunks. Toss into a food processor along with the garlic and pulse a few times until the onion is chopped up. Add in the cilantro, parsley, chickpeas, chickpea flour, cumin, chili pepper flakes, and a good pinch of salt and lots of pepper. Pulse the hole shebang until the mixture is combined, the herbs are incropeted, but there is a little chunk left. Or you could make it smooth if you wanted too. It’s up to you.
Grab the peppers and cut them in half. Remove the ribs and seeds then take the falafel mixture and evenly distribute it between the peppers halves.
Place stuffed peppers on a baking sheet, falafel side up, and place into oven to bake for about 45 minutes. You want the falafel mix to have a chance to cook inside and out and to get nice and golden brown and crispy on top.
Right before the peppers are done, grab the onions and the tahini. Toss the onions one last time in the briny mix it’s been sitting in, then drain that brine into the tahini. Mix around until smooth. The tahini should be at the consistency to drizzle so if it is still to thick, add in a splash of hot water to loosen it up.
Once peppers are cooked, remove fro oven. Place on a plate with or without some grain, toss on some pickled onion and drizzle tahini all over.
Store left over peppers in a the fridge. To eat, just reheat or eat cold. I really enjoyed eating one cold.