John Myers
Contents
show
Falafel Meatballs with Roasted Peppers in Tomato Sauce
The perfect falafel meatballs with roasted peppers in tomato sauce recipe with a picture and simple step-by-step instructions.
Falafel
- 160 g Roasted chickpea flour
- 1 Yellow peppers
- 1,5 Panicle tomatoes
- 1 tablespoon Paprika powder
- 1 Clove of garlic
- 3 Sprigs of thyme
- 2 tablespoon Freshly squeezed orange juice
- Salt
- Black pepper from the mill
- Clarified butter
- 1 Diced onion red
Fried peppers
- 250 g Fried peppers
- 3,5 Panicle tomatoes
- 2 Sprigs of thyme
- 1 Freshly squeezed orange
- Salt
- Black pepper from the mill
- 250 g Oat cream
- 1 Onion red
Falafel
- Pluck the leaves from the thyme sprigs and add to the chickpea flour. Add the paprika powder, pepper and salt.
- Puree the paprika, the tomatoes and the garlic clove. Add two tablespoons of orange juice to the chickpeas. Add the onion.
- Mix everything well and shape into meatballs with damp hands.
- Fry with clarified butter in a non-stick pan for about 5 minutes on both sides.
Fried peppers
- Sear the peppers in the pan.
- Pluck the leaves from the thyme. Puree the tomatoes with the onion. Add the thyme, the orange juice, salt and pepper.
- Add to the peppers with the oat cream and simmer for about 15 minutes.
.
- Serve the falafel with the peppers. Add a little olive oil and allspice d ‘Espellette.
Facebook Comments