Falafel Loaf with Mashed Potatoes and Letcho

For the falafel loaf with mashed potatoes and letcho, first prepare the letcho. For this, cut the bell bell pepper coarsely, dice, onion cut into small pieces with a little oil in the pan sweat.

Then season with paprika powder, salt, pepper, sugar, add the peeled tomatoes and boil down well until a creamy sauce is formed.

Wash and peel potatoes, boil in lightly salted water until soft and strain. Add butter to the pot and melt, add some milk and the potatoes again. With a potato masher (or blender) mash the potatoes if necessary add some more milk ,depending on the desired consistency, salt and season with nutmeg.

For the falafel, mix the contents of the package in a bowl with 260 ml of boiling water and let swell for 15 minutes.

Then I take a small soup ladle, fill it to the brim and form the mixture into a small loaf (so they are the same size).

Then I turn them in wholemeal breadcrumbs. Fry the loafs in oil.

Serve the falafel loafs with mashed potatoes and letcho.

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