12 falafel balls: 600 g canned chickpeas - 7 g ras el hanout spice mix - handful of chopped parsley - handful of chopped coriander - 2 tsp flour - 2 garlic cloves - 40 g breadcrumbs - salt and pepper
Spicy tomato sauce: 3 tbsp olive oil - 1 onion - 3 garlic cloves - 1 tsp oregano - 1 tsp chilli powder or 1 fresh red chilli - 1 bunch salato cocktail tomatoes - 1 tin of peeled tomatoes (400 g) - salt and pepper
Snack on skewer:12 falafel balls: 350-400 ml spicy tomato sauce - 1 bunch salato cocktail tomatoes - 1 bunch of basil - mini skewers
Falafel balls: preheat the deep fryer to 190°c. Finely chop the onion, parsley and coriander. Drain the chickpeas and mash them coarsely with the chopped herbs, onion, ras el hanout and garlic. Add flour and breadcrumbs and stir well. Season to taste with salt and pepper. Roll into 12 small balls and fry them for 3-4 minutes at 190°c.
Spicy tomato sauce: heat the oil in a frying pan and fry the chopped onion. Add the crushed garlic, oregano, chilli powder, fresh tomatoes and canned tomatoes. Put the lid on the pan and leave to simmer gently for 30 minutes, then puree into a smooth sauce. Allow the sauce to reduce for another 10 minutes before serving.
Snack on skewer:cut the tomatoes into thick slices. Make a skewer starting with a slice of tomato, then the warm falafel and a second slice of tomato. Serve the warm spicy tomato sauce in a bowl and place the skewers on top. Garnish each skewer with fresh basil.