Roasted Red Pepper Falafel

Name: Roasted Red Pepper Falafel
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Cuisine: Turkish
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)

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70 min

cook 55 min

Turkish

5.0 (2)

Ingredients

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.