Falafel Stuffed Peppers With Muhamarra Sauce
from cauldronfoods.co.uk
Ingredients
- For the falafel stuffed peppers:
- 1 pack of Cauldron Falafels, crumbled
- 50 g cooked bulgar wheat
- 1 clove of garlic, crushed
- 10 cherry tomatoes, quartered
- 10 g coriander, finely chopped
- 10 g parsley, finely chopped
- 1 lemon, zested
- 1 tsp sumac
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 romano peppers, halved lengthways
- For the Muhamarra sauce:
- 150g roasted red peppers
- 50g fresh breadcrumbs
- 50 g walnuts, finely chopped
- 1/2 tbsp Aleppo chilli flakes
- 1/2 tsp ground cumin
- 1 tbsp pomegranate molasses
- 1 tbsp lemon juice
- Salt and black pepper, to taste
Directions
- 1
Preheat your oven to 190°C. Combine bulgar wheat with the crumbled falafels, garlic, cherry tomatoes, coriander, parsley, lemon, sumac, salt and pepper. Press this mixture into the peppers and place on a lined baking sheet. Transfer to the oven to bake for 25 minutes. Meanwhile, to make the Muhamarra sauce, place all ingredients into a food processor and pulse until you have a rough paste. Serve the peppers with the Muhamarra sauce.