About once a week, we do a casual meal where we all nibble on various finger foods and enjoy some fun family time. My kids love helping me put the foods together for that night and it really does make it feel like a weekly party here!
With spring in the air, everyone is starting to come out of winter hibernation for their gatherings with friends to enjoy this beautiful time of year. Today, Im sharing with you one of our favorite finger foods to share with our friends when we have get-togethers.
These Artichoke Falafel Stuffed Peppers and Mushrooms are a mix of sweet, salty, crunchy. and creamy. The artichoke adds a slight sweetness to the mixture which perfectly complements the salty chickpea mixture. The falafel is crunchy on top, nestled into the soft roasted peppers and mushrooms.
I hope you enjoy these as much as we do!
Artichoke Falafel Stuffed Peppers
- 1 (16 oz) can Low-Sodium Chickpeas, drained and rinsed
- 4 Canned Artichoke Hearts, chopped
- 1/2 cup Garbanzo BeanFlour
- 1/4 cup Lemon Juice
- 2 tsp Cumin
- 1 tsp Coriander
- 1 tsp Kosher Salt
- 1 tsp Baking Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- Fresh Ground Black Pepper, to taste
- Small Sweet Peppers or Mushrooms
Preheat oven to 425F. Line a baking sheet with parchment paper.
Pull the stems from the peppers. Cut a side off the peppers to allow enough space to put the falafel mixture in them. (Or, remove stems from the mushroom caps if needed.)
Place chickpeas through pepper in a food processor. Blend until the mixture forms a paste with some chunks left in it. Scoop about 1-2 tablespoons worth (I used a small cookie scoop) into the hollowed out peppers. For the mushroom caps, I used three scoops. The more rustic you leave the top, the crispier they will be on top. Bake for 25-30 minutes or until slightly browned on the top and bottom.
Makes 39 small peppers, 20 medium peppers, 20 small mushrooms, or 13 medium mushrooms.
Reheat leftovers under the broiler in your oven.
