Directions

For Falafel

1. The night before: Soak broad beans and chickpeas, separately, over the night (or at least 10-12 hours before to use them), covering with water and -½ tablespoon of baking soda each.

2. After this time, rinse well in a colander, run them through the mixer twice, together with all the herbs, onion and garlic. It is important not to leave lumps in the dough in this step.

   

3. Season your falafel with the coriander and cumin powder and salt.

   

4. Add the sesame seeds and mix well. Shape your falafel as you will and deep-fry them in a pan covered with vegetable oil at medium-high heat, until they get dark golden.

   

5. Remove them with a slotted spoon and let them rest on kitchen paper to drain the excess of oil.

6. For tahineh sauce Step 1
7. In a blender, mix sesame cream (tahineh) with lemon juice, crushed garlic and salt. Add water to will.
   

Serving your falafel

1. Cut all the vegetables julienne style.
   

2. Take one tortilla and fill it with some vegetables.

   

3. Put two or three falafel and crush them over the vegetables.

   

4. Cover it all with tahineh sauce and wrap them. Repeat the same procedure with the rest of the falafel

5. Cut your rolls in half and serve them with salad and tahineh sauce. Enjoy it!