Falafel Rolls

Grind the falafel in a food processor until we don't have any big falafel lumps left (don't exaggerate the grinding process).

Chop the tomatoes, pickled cucumbers and parsley and add them to the mixture and add salt and pepper to taste.

We take a sheet of spring roll dough and put two tablespoons of the prepared filling on it, then put a little chickpea on it in a way that is distributed along the filling (we avoid greasing the chickpeas first so that the chickpeas are in a foldable place at the first end of the roll. If we grease the chickpeas first, it will be on the light side and check The dough is crunchy quickly after frying) We fold the end of the roll that is facing us over the chickpeas and fold the sides and wrap the roll and seal it closed with flour and water.

Fry the rolls in deep oil and serve them with tahini sauce and green pepper sauce.

To prepare the tahini sauce: We add a quarter cup of tahini, lemon juice, salt and pepper, whisk and add cold water to reduce the sauce texture until we get the appropriate liquid consistency.

To prepare the hot pepper seasoning, in a small food processor, finely chop the green pepper and garlic, then add lemon juice, salt and pepper to taste and stir well.