Falafel with sorrel and cabbage salad and hummus sauce

Prepare the skhug sauce. Place 2 cloves of garlic, half a bunch of parsley, a small chili pepper, half a teaspoon of salt, and a pinch of Yemen spice mix in a blender bowl. Blend until smooth.

Prepare falafel. Cut tomatoes into quarters and remove the juice with seeds. Pass boiled chickpeas through a meat grinder along with tomatoes, a clove of garlic, and onion, adding a couple of sprigs of dill, parsley, and cilantro. Squeeze out excess liquid, add half of the prepared zhug to the mixture, salt it and mix well.

Use a tablespoon to shape the mass into dumplings and fry them in hot oil until golden brown.

Break broccoli and cauliflower into florets, boil until half-cooked, and grill. Cut sorrel into thin strips. Chop parsley and cilantro coarsely.

Place falafel, both types of cabbage, sorrel, and coarsely chopped parsley and cilantro on a serving dish, sprinkle with pine nuts. Mix hummus with gomadari sauce, add lemon juice and drizzle this combined sauce over the dish.