All the spicy, garlicky flavors of your preferred falafel sandwich get deconstructed and stuffed inside bell peppers. It truly is a vegetarian variation of a hearty classic we’re placing in normal rotation.
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extra-virgin olive oil, divided
massive yellow onion, finely chopped
garlic cloves, minced
freshly ground black pepper
15.5-ounce cans chickpeas, drained
as well as 2 tablespoons chopped curly parsley
bell peppers, halved lengthwise, seeds and ribs discarded
finely chopped tomatoes
finely chopped cucumbers
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- Preheat oven to 400°F. In a large skillet, heat 2 tablespoons olive oil around medium-superior heat. Insert onion and garlic and period with salt and pepper. Cook dinner, stirring usually, until finally softened, about 5 minutes. Transfer onion combination to a bowl.
- Insert chickpeas, cumin, coriander, 1/4 cup parsley, and 1 tablespoon olive oil to bowl period with salt and pepper and toss to combine.
- Arrange bell peppers in a baking dish and fill with chickpea mixture. Roast until eventually peppers are tender, about 30 minutes.
- In the meantime, toss tomatoes and cucumbers with lemon juice, remaining 2 tablespoons parsley and 1 tablespoon olive oil.
- Serve peppers topped with tomato salad and drizzled with tahini.
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