Falafel Stuffed Peppers With Muhamarra Sauce Vegan recipe

Falafel Stuffed Peppers With Muhamarra Sauce

Prep 20 mins
Cook 25 mins
Serves 4

Stuffed peppers is a dish that every vegetarian has in their arsenal. But have you tried stuffing them with falafel? The combination of sweet pepper, tasty falafel and a spicy sauce will be one that you’ll find yourself cooking for lunch and dinner!

Middle Eastern Falafels Find out more


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
¼ tsp salt
¼ tsp black pepper
4 romano peppers, halved lengthways

For the Muhamarra sauce:
150g roasted red peppers
50g fresh breadcrumbs
50 g walnuts, finely chopped
½ tbsp Aleppo chilli flakes
½ tsp ground cumin
1 tbsp pomegranate molasses
1 tbsp lemon juice
Salt and black pepper, to taste


  1. Preheat your oven to 190°C.
  2. 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.
  3. Meanwhile, to make the Muhamarra sauce, place all ingredients into a food processor and pulse until you have a rough paste.
  4. Serve the peppers with the Muhamarra sauce.