- 4 bell peppers
- 2 tomatoes
- 4 cloves of garlic
- Flat bread
- Turn on the stove and place bell peppers directly on the fire, until all the skin is burned. Transfer bell peppers to a Ziploc for 30-60 minutes to soften the burned skin.
- Peel the skin from the peppers with a spoon or your hands. Rinse the peeled peppers with water to make sure all the burned skin is gone. Next, cut the bell peppers similar to a chiffonade cut.
- In a skillet, heat olive oil and sauté tomatoes, garlic and bell peppers. Add pepper and salt. Serve the felfel with flat bread.