Falafèves. They are kinds of fresh fava bean (broad bean) falafels. I make balls with ground raw (important, not cooked) favas, garlic, turmeric, salt. Stir-fried them.
falafeves (= ta’amiya)
The sauce is yogurt, lemon juice and a mix of random spices.
Not an effect of the photo, the omelet was copper orange. I whisked woughly the eggs with tomato juice, added salt and pepper, rolled it after cooking (without fat).
Baveuse inside. Mmmmmm !
