Mouheydin makes fresh falafel cooked in the traditional Syrian style, after a recipe of his mother’s. Falafels are balls made from ground chickpeas and a special blend of spices and herbs, which are then deep-fried in hot oil. He uses a special tool to mould them, called an aleb falafel. The cooked falafels are served either in a wrap or on their own, with salad and tahini sauce, which is made using sesame seed paste, soya yoghurt and pomegranate molasses.
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