Red bell pepper falafels

The falafel-mania is not over… Summer is just starting. Today with flashy red bell pepper.

It’s a base of pasted soaked chick peas, with onion, green and red pepper additions. To texture it, I’ve used oatmeal. Pan-fried.

Served them with grilled bread, shredded red cabbage, lemon, a little harissa and tahini sauce.

Freshly made tahini (pasted sesame), that I dilute with lemon juice and a little water to make the sauce.

Tahini sauce on the falafels and…

…on the side-dish of red bell pepper and wakame flavored sashimi konnyaku.

For dessert, green melon and a few drop this product that is a sweet reduction of balsamico vinegar. That magically enhances fruit flavor.

Yuzu tabouleh and nira falafels

Chunky texture falafels, with a creamy tahini sauce. The local twist is the addition of nira (garlic chives).

Citrus flavored tabouleh. What is special is I’ve used yuzu, the Japanese citrus and different herb. That was really delicious.

Overnight soaked chickpeas pasted with some bigger chunks, littles bits of onion and chopped nira (garlic chives), salt, pepper. I thickened them with oatmeal. Pan-fried.

Home-made tahini in the blender. I’ve added salt and lemon juice to make it a creamy dip. Harissa on the side.

I slightly precooked the bulgur in water (when I have more time, I soak it one night in plenty of water instead), then added everything to the drained grain. I let flavor mix overnight.

A side of cucumber kimchi.

Purple falafels

Colorful falafels and a creamy sour sauce today…
Quick and fun.

Yes, red cabbage brings the color.

I blended the cabbage, then added the soaked chick peas, some onion, cardamome seeds and ajowan (a little), salt.

They become pink in the pan…

The sauce is soy yogurt, with lemon juice, coriander seed, salt and pepper.

Mmm, purple pillows…

Puffed bread and falafels

Let’s eat in Middle-East in the middle of my kitchen… Falafels and bubbles of bread.

A batter of overnight soaked chick peas, plus garlic, chili, coriander seed, negi leeks.

Then I pan-fried them in olive oil.

And I baked those flat … well fluffed breads.
pita recipe

My greens : stir-fried okra and cabbage. Some red salsa.

My lunch tray is ready ! Yummy !

September’s round up

A little retrospective about last month.
In September, the readers’ favorites are :

Sprouted hemp seed bread, improved version
Simple 10 minute falafels
Milk your beans (make soy milk)
Eating like a queen : bouchée à la reine
Yaki ika, Ika yaki (Japanese calamari)
Kabocha and carrot kibbeh

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Sweets :

Farz fou ! Crazy pagan baking.
Guilt free chocolate cake
Kabocha polka-dot yokan