Cover bulgur according package instructions with hot salted water and let it swell.
Meanwhile, slice your vegetables and chop parsley.
Roast pepper, carrots and onion in a pan with some oil.
Add pepper paste, tomato paste and bulgur and let cool down.
As soon as the bulgur has cooled down a bit, stir in oil, parsley and tomatoes and add vinegar + seasonings to desired taste.
For the falafel just blend all ingredients and add seasonings to taste.
Then form balls, rounds or patties as desired (as option you can spread a bit cashew butter in the middle).
Fry your falafel in a deep fryer or in a pot with hot oil for about 4-5 minutes or fry them in a pan, or brush your falafel with oil and bake them in the oven for about 25-30 minutes until golden brown (turn them around after 15 minutes).
At least roast almond flakes for the topping in a pan.
Serve falafel with bulgur salad + feta and roasted almond flakes.
Nutrition is calculated automatically and should be used as estimate.