Vegan recipe

Vegan Falafel Jalapeño Poppers

Prep 20 mins
Cook 20 mins
Serves 5

Jalapeño Poppers with a twist as crumbled Cauldron Middle Eastern Falafels are baked into the jalapeños to produce an explosive fusion of flavour, whilst the creamy avocado dip works to cool your tastebuds! Take your vegan Tex Mex Falafel Jalapeño Poppers to a BBQ and everyone will want to be your amigo!

Middle Eastern Falafels Find out more


Falafel Jalapeno Poppers:
4 Cauldron Middle Eastern Falafel
1 tbsp chopped fresh coriander
1 tbsp minced red onion
1 tbsp minced pickled jalapenos
1 garlic clove, minced
1/4 tsp each chilli powder and ground cumin
8 large jalapeno chillies, halved and seeded
1/4 tsp each salt and pepper
3 tbsp olive oil, divided

Vegan Avocado Cream:
1 avocado, halved, pitted and peeled
125 g vegan sour cream
1 tsp lime zest
45 ml lime juice
1/2 tsp salt


  1. Falafel Jalapeño Poppers: Preheat oven to 220°C/200°C Fan/Gas 8.
  2. In a medium bowl, crumble the falafels into fine crumbs. Stir in the coriander, red onion, pickled jalapeños, garlic, chilli powder, cumin and 1 tbsp olive oil.
  3. Stuff 2 tsp falafel mixture into each jalapeño half. Arrange on a parchment paper-lined baking sheet. Drizzle with the remaining olive oil.
  4. Bake for 10 to 15 minutes or until the filling is golden and the jalapeños are tender.
  5. Vegan Avocado Cream: In a blender, puree the avocado, sour cream, lime zest, lime juice and salt until smooth.
  6. Serve the Falafel Jalapeño Poppers with the avocado cream for dipping.

Chef's tip

Sprinkled with shredded vegan cheese before baking if desired.