Tortillas with Crispy Falafel

Preheat the oven to 175 degrees. Place your falafels on a baking tray lined with baking paper and bake for 15 minutes (straight from frozen) until golden and crispy.

While you're waiting for your falafels, you can prepare the side dishes. Slice your red onion into thin strips and place them in a small bowl.

Next, take your pomegranate, cut into the skin of the apple with a knife and then place it in a bowl of water. Now twist the apple in half and use your fingers to get the pomegranate seeds out. Once you have removed all the seeds and they have sunk to the bottom, and when the flesh floats to the surface, pour the water and flesh from the bowl and the pomegranate seeds are ready. Alternatively, you can buy pomegranate seeds in packaging and skip this step.

Rinse your fresh mint and parsley and chop it roughly if necessary.

Heat your tortillas in a hot skillet for about 30 seconds. Stack them in a pile on a plate and wrap them in tin foil to prevent them from getting cold.

Now take your falafels out of the oven, place them in a tortilla with pomegranate seeds, red onion, mint, parsley and your favorite dressing and serve.

Enjoy your meal.

1 pack of Crispy falafel
1 pack of tortillas
1 pomegranate OR 1 pack of pomegranate seeds
4 stalks of fresh mint
1 small handful of parsley
1 red onion