This aromatic herbed dish is a must-try! The crispy falafels are seasoned with fresh basil and parsley with a squeeze of fresh lemon juice and baked to achieve savory perfection. They're then baked in crispy red bell peppers and drizzled with a tangy dill sauce for the perfect dish with Mediterranean flavors.

Falafel-Stuffed Peppers With a Coconut-Dill Sauce [Vegan]

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For the Falafel-Stuffed Peppers:

  • 2 red bell peppers
  • 1 cup raw cashews
  • 2 cups canned chickpeas, drained and rinsed
  • 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

For the Sauce:

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


To Make the Falafel-Stuffed Peppers:

  1. Slice bell peppers in half and remove seeds.
  2. Preheat oven to 400ºF and line a baking sheet with parchment or foil.
  3. Add all ingredients for falafel filling to a food processor and blend until the consistency is mostly smooth.
  4. Arrange bell peppers on the baking sheet and spray lightly with olive oil.
  5. Spoon falafel mixture into bell peppers until full. Distribute evenly among the pepper halves.
  6. Bake for 50 minutes, remove from oven, and allow to cool. Drizzle sauce over top. If desired top with chopped tomatoes and red onion.

To Make the Sauce:

  1. Shake coconut milk carton well. Then combine ingredients for sauce in a medium bowl and whisk to combine.

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Nutritional Information

Total Calories: 2035 | Total Carbs: 145 g | Total Fat: 139 g | Total Protein: 61 g | Total Sodium: 4142 g | Total Sugar: 19 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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