Roasted Red Pepper Falafel
Calories:
Ingredients
- 2 large red peppers
- 1 tbsp oil
- 400 g tin chickpeas 240g, or ~ 1 1/4 cups, when drained, drained
- 2 cloves garlic peeled
- Small bunch fresh coriander cilantro
- 1 tsp sriracha or more to taste
- Salt
- Black pepper
- To serve: pitta bread salad, hummus, tzatziki, sriracha
Instructions
- Halve the red peppers, and remove the core and seeds. Rub with a little oil, and roast at 190°C (Gas Mark 5 / 375°F) for about half an hour, until the peppers are soft and just beginning to crisp up.
- Turn the oven up to 200°C (Gas Mark 6 / 400°F).
- Place the roasted red peppers in a food processor with the drained chickpeas, garlic, coriander, and sriracha. Blitz until smooth, and season to taste, adding more sriracha if desired.
- Place dollops of the chickpea mixture on a lined baking tray, smoothing them out as much as you can. Bake for around 25 minutes, or until firm and slightly crispy. Serve with pitta bread, salad, and your choice of sauce.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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