Falafel Cups with Roasted Red Pepper Hummus Vegan recipe
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Falafel Cups with Roasted Red Pepper Hummus

Prep 10 mins
Cook 15 mins
Serves 6-8

We’ve fallen head over heels for these adorable Falafel Cups, complete with roasted red pepper hummus. Perfect as either a vegan snack or as an all-round healthy side dish!

Moroccan Falafels Find out more

Ingredients

Makes 6-8 falafel cups

1 pack of Cauldron Moroccan Falafels
2 whole wheat tortilla wraps
A little olive oil
2 Tbsp plant milk
1-2 tsp sesame seeds
3-4 cherry tomatoes, halved
Fresh herbs, such as chives
A little tahini for drizzling

For the roasted red pepper hummus

1 big red pepper, de-seeded & roasted OR 2 Tbsp roasted red pepper
½ tin chickpeas
1 Tbsp tahini
Juice of ½ lemon
1 tsp sweet paprika
½ tsp black pepper
½ tsp sea salt
A little water
Chilli flakes (optional)

Method

  1. Cut the tortilla wraps into size for your muffin tin using a sharp knife – we’d recommend either cutting them into circles, squares or quarters, then place once tortilla into each muffin hole and gently push it into shape.
  2. Bake the tortillas at 180C for 5 minutes or until they keep their shape. Gently brush them with a little plant milk and return them to the oven for a further 5 minutes until golden.
  3. Place all ingredients for the roasted red pepper hummus apart from the water into a food processor and process until smooth and creamy. If required, add a little bit of water.
  4. In the meantime, cook the Cauldron Moroccan Falafels in a little olive oil using non-stick frying pan until golden.
  5. To serve, place about 1 tablespoon of hummus into each tortilla cup, add a falafel (or 2) and cherry tomato, drizzle with a little tahini and then sprinkle with some sesame seeds & fresh herbs.
  6. Enjoy!

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