Stuffed Peppers with Falafel

Ingredients

• 4 tbsp. extra-virgin olive oil, divided
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• kosher salt
• freshly ground black pepper
• 2 15.5-ounce cans chickpeas, drained
• 2 tsp. ground cumin
• 1 tsp. ground coriander
• 1/4 c. plus 2 tablespoons chopped curly parsley
• 4 bell peppers, halved lengthwise, seeds and ribs discarded
  
• 1/4 c. finely chopped tomatoes
• 1/4 c. finely chopped cucumbers
• 1/2 lemon
• Tahini, for serving

Directions

1. Preheat oven to 400°F. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion and garlic and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Transfer onion mixture to a bowl.
2. Add chickpeas, cumin, coriander, 1/4 cup parsley, and 1 tablespoon olive oil to bowl; season with salt and pepper and toss to combine.
3. Arrange bell peppers in a baking dish and fill with chickpea mixture. Roast until peppers are tender, about 30 minutes.
   
4. Meanwhile, toss tomatoes and cucumbers with lemon juice, remaining 2 tablespoons parsley and 1 tablespoon olive oil.
5. Serve peppers topped with tomato salad and drizzled with tahini.

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