Another simple lunch that is not so usual. It is centered on those falafelish patties. I should call them ta’amiya as they are made of fresh broad beans. It’s green, full of proteins and delicious :
They are delight dipped in Chinese vinegar, like gyoza dumplings.
I pasted in the blender those raw favas. Flavored with negi leeks, mint, garlic, ground sesame, salt, pepper.
I cooked them well in olive oil and made the sides a bit crispy.
Black vinegar to dip.
The sides are very simple. Sorghum, cooked in the rice cooker, seasoned with salt and aonori seaweed.
Lotus root, goya bitter squash and red cabbage.
Black pepper seared veggies. I nearly scorched them and stopped one second before, on purpose.
They were very crispy and flavored with a smoky taste.