Full veg’ lunch : falafel, kimchi, hijiki…

Bright food for a dark day of rainy season.
It’s nearly vegan (kimchi is not, no problem for me) and fully yummy.

First dish : hijiki and carrot ying-yang.
They are boiled. Hijiki are black seaweeds. Under there is a sauce of mirin, soy sauce, sesame seeds and fragrant sesame oil. Once mixed :

Kimchi salad.
2 days ago, I had a small left-over of kimchi and most of the juice. I mixed in cubes of daikon radish and cucumber. It’s less spicy than kimchi, well balanced, crunchy and pleasant.

Olive oil pan-fried falafels. Reminder : you don’t make falafels from canned chick peas. You soak them overnight, then mix them raw. Added turmeric, garlic, onion, salt. Harissa was not far away…

You can make something similar with favas (broad beans) :

falafeves