Algerian Felfel

Simple sautéed veggies and garlic have never tasted better.


  • 4 bell peppers
  • 2 tomatoes
  • 4 cloves of garlic
  • Salt
  • Pepper
  • Flat bread


  1. 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.
  2. 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.
  3. In a skillet, heat olive oil and sauté tomatoes, garlic and bell peppers. Add pepper and salt. Serve the felfel with flat bread.