Veggie balls with vegetables and pepper ketchup
Ingredients
Instructions
- 1 package falafel mix
- 1 clove of garlic
- 2 red onions
- 1 egg
- 2 tbsp. mint
- 1 tbsp. shoarma spice
- 1 zucchini
- 2 bell peppers
- 1 small onion
- 1 tbsp. olive oil
- salt, ground pepper
For the pepper ketchup:
- 2 peeled tomatoes
- 450 g grilled red pepper
- 50 ml chicken stock
- 125 ml sherry vinegar
- 1 clove of garlic
- 1 tbsp. sugar
- 2 cloves
- 1 bay leaf
- 1 tbsp. paprika
- ½ tsp. chili pepper
- Prepare the pepper ketchup. Remove the seeds from the tomatoes. Cut them into small pieces along with the bell pepper.
- Put the tomatoes, peppers, chicken broth and vinegar in a saucepan and bring to a boil.
- Let simmer for 5 minutes over low heat. Add the pressed garlic, sugar and spices.
- Reduce by half over low heat. Filter the contents of the pan.
- Adjust the seasoning with sugar, pepper and salt. Let cool.
- Prepare the falafel. In a deep bowl, combine the falafel mixture with the pressed garlic, finely chopped onion, egg, mint and spices.
- Divide the mixture into equal portions and form balls. Refrigerate for at least 30 minutes.
- Cut the zucchini, bell pepper and onion into equal pieces.
- Thread the vegetables and falafel balls onto skewers, alternating between them. Add salt and pepper.
- Coat the skewers with olive oil.
- Grill the skewers (double-handled plancha square grill) for 10 minutes until fully cooked, turning them regularly.
- Serve with Naan turnovers, a fresh salad and pepper ketchup.
Veggie balls with vegetables and pepper ketchup
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Veggie balls with vegetables and pepper ketchup Recipe – Veggie balls with vegetables and pepper ketchup Recipes
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