Guardian Angel Taboulé with Falafel

For the taboulé with falafel, soak chickpeas in cold water for 12 hours, changing the water at least once.

Rinse well and cook in plenty of fresh water with the spice-flower preparation and a little salt for about 30 minutes until al dente and drain.

Peel and chop the onions and garlic. Wash parsley and chop coarsely.

Chop chickpeas, onions, garlic, parsley, breadcrumbs, baking powder, curd cheese and spices in a blender. Flour your hands and form small balls from the mixture.

Heat oil in a non-stick pan and fry falafel all around for about 5-10 minutes until golden brown. Remove from pan and drain on paper towels.

For the raita, wash mint, shake dry and chop finely. Peel garlic and press through. Mix with yogurt and season with salt, pepper and sugar.

Bring vegetable soup to a boil and remove pot from heat. Stir in couscous and let sit until soft but still firm to the bite, about 10 minutes. Drain liquid and drain couscous well.

Remove seeds from tomatoes and chop. Wash and dice cucumber. Clean spring onions and cut into fine rings.

Wash parsley and mint, shake dry and chop finely. Squeeze lemon and mix about 5 tablespoons juice with olive oil, spice-flower preparation, salt and pepper.

Mix vegetables and herbs with the couscous and marinade. Taboulé decorated with falafel, yogurt-mint raita and spice-flower s

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