Place the peppers and capsicum whole under a hot grill. Rotate them until they have blackened on all sides. Place in a plastic bag and set aside.
Once cool enough to touch peel the skin and remove the seeds. Place the peeled and seeded flesh in a food processor and process until smooth with the lemon juice, garlic and sea salt.
Serve as a side with the falafels, or store in the fridge for up to five days.
Note: Capsicum skin can irritate people with bowel problems.