Kintoki bean mini croquettes on a bed of cole-slow…

They are more bean based falafels than croquettes, but they are as nicely crispy.

Kintoki red beans and sesame seeds, soaked overnight.

In the blender, the beans and seeds, garlic, salt, pepper… When the paste was smooth, I’ve added bell peppers.

Cooked in the frying pan. Photos were not in that order… but there is some auto-correction for photo montages too, it seems.

A red cabbage waiting to get the shred… The thinner, the tastier.
I think certain food processor apps do that quickly, but I don’t have that equipment.

I grated with this tool. That would be a bit slow to grate the whole cabbage.

A randomly mixed harissa tomato sauce.

To put on the patties.

Krrr krrr krr…. very pleasant grazing.

Full veg’ lunch : falafel, kimchi, hijiki… (via Gourmande in Osaka)

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 kim … Read More

via Gourmande in Osaka

Fava falafels

This is inspired of the recipe of Egyptian ta’amiya.
It’s fava beans (frozen, thawed), with garlic, mint… and made into a “falafel”. I cooked them in a pan with olive oil.
The classic is made from dry fava beans and deep-fried, for the main differences. Well, I think. All I know is I obtained very tasty patties.
Merci a Dom pour l’idee.

Eaten with a little harissa (hot chili sauce).

Red skin daikon and sesame.