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.