Instructions

1. Make the falafels and humus set aside. (This can be prepared well ahead or use ready-made ones).
2. Chop the tomatoes and put them in a bowl. Drizzle with some red wine vinegar and olive oil, season with salt and pepper and add a pinch of sugar (if the tomatoes are not ripe). Set aside.
3. Cut the mushrooms and onion into thin slices, then finely chop the garlic. Heat some oil in a pan then add the mushroom and onion and gently sauté them, under cover, for 5 minutes. Add the oregano, garlic and lemon juice. Sauté for another 5-8 minutes until soft. Set aside.
4. Meanwhile, cut the bell peppers in half and remove the seeds and stems. Rub the bell peppers and padron peppers with olive oil, then grill them until lightly charred.
5. Cut the bell pepper slices into thin slices and put them in a bowl. You can remove their skin if preferred. Add some oregano and red wine vinegar.
6. Lightly toast or grill the pitas, then cut them in half.
7. Put the falafels in the middle of a large platter. Put the mushrooms, Padron pepper, t5omato salad, hummus and grilled peppers around it.