Method:

1. Roast the green bell peppers: Place the whole peppers directly on a gas stove or under the broiler in the oven until the skin is charred and blistered. Transfer them to a plastic bag or a covered bowl and let them steam for about 10 minutes. This will make it easier to peel off the skin. Peel the peppers, remove the seeds, and chop them into small pieces.
2. In a large mixing bowl, combine the chopped roasted green peppers, tomatoes, red onion, garlic, parsley, and cilantro.
3. In a separate small bowl, whisk together the lemon juice, olive oil, ground cumin, paprika, salt, and pepper.
4. Pour the dressing over the vegetables and toss everything together until well combined.
5. Let the flavors meld for at least 20-30 minutes before serving. You can also refrigerate it for a few hours to enhance the taste.
6. Serve the Moroccan Felfel as a side dish or part of a mezze spread.