Falafel

soak in cold water.

Turn meat grinder. Onion, cilantro and garlic also rotate just before the end, mix everything together and add some more flavor with salt and 7-spice powder. Knead by hand for 2 to 3 min and then rest for 20 min.

Preparation of the taratura sauce: mix the water with the juice of one lemon. Stir this mixture into the tahina until it reaches the creaminess of yogurt, then season with salt.

Finishing: Heat the peanut oil to 180 °C. Using a teaspoon, form balls from the bean mixture, deep fry in the hot oil until golden brown, lift out and drain on kitchen roll. Before serving, fold tomatoes and chopped parsley into the tarat sauce and season with salt. Bring the falafels to the table with the taratur sauce.

Tip: Stock up on high-quality spices – it pays off!

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