Preparation

Preparation time: about 35 minutes (plus baking and frying)

1. Let the bulgur soak in hot water for 20 minutes. Cut the Tortillas in 3 pie slices and cover them with a damp kitchen towel (so they do not dry out). Cut 12 rectangles (7x16cm) out of baking paper. Wrap the paper around the underpart of the tortillas, so you get some Kind of bag and Twist the ends.

2. Let the bulgur drip off and squeeze the water out. Drain the chick peas and mix them with bulgur, chopped spring onions, gherkin, tomatoes, herbs, Lemon Juice and 1 tbsp olive oil. Sweat the garlic and chalotte in the remaining oil, add the spices until they start to scent. Mix it with the minced meat and add salt and pepper. With wet hands form small "cookies", flip them in flour and deep fry them for 5 minutes in hot oil. Fill ech bag with Falafel, bulgur mixture and joghurt, serve and enjoy!