Start by making the enchilada sauce. Put the onion into a medium saucepan ... Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside.
Place a skillet on medium heat. When hot, add the dried pepper pods and cook on each side for 20-30 seconds. Make sure they do not burn. Remove from the skillet and add to a saucepan filled with ...
While the falafel batter is chilling, in a small bowl, whisk together the tahini, water, lemon juice, mustard and garlic until it forms a sauce. Cover and chill.