Serves 4

Ingredients

• 1 cup Cashews
• 2 cups Chickpeas (cooked, drained and rinsed)
• 2 Garlic (cloves, minced)
• 2 tbsps Almond Flour
• 1/2 cup Basil Leaves (chopped)
• 1/2 cup Parsley (chopped)
• 3 tbsps Extra Virgin Olive Oil
• 1 tsp Sea Salt
• 1/2 tsp Black Pepper
• 2 Red Bell Pepper
• 1/4 cup Tahini
• 2 tbsps Unsweetened Almond Milk
• 1 Lemon (juiced)
• 1/4 cup Fresh Dill
• 2 tbsps Water

Directions

1. Preheat oven to 200ºC.
2. Combine cashews, chickpeas, garlic, almond flour, basil, parsley, olive oil, sea salt and black pepper together in a food processor. Blend until you achieve a smooth consistency.
3. Slice bell peppers in half and carve out the seeds. Fill each half evenly with the falafel mixture. Place on a baking sheet lined with parchment paper. Bake in the oven for 50 minutes.
4. Meanwhile, create your tahini dill sauce by combining tahini, almond milk, lemon juice, dill and water in the food processor. Pulse until smooth. Transfer into a jar and set aside.
5. Remove peppers from the oven. Let cool for 5 minutes then drizzle with tahini dill sauce. Enjoy!