1 90-gram bag Knorr Falafel Mix

100 milliliters water (1/3 cup + 2 tablespoons)

oil for frying

1 pound cauliflower florets, cut into bite-sized florets

1 tablespoon Gefen Olive Oil

1 and 1/2 teaspoons salt

1 teaspoon Pereg Ras el Hanout spice

5 ounces sliced shiitake mushrooms

2 teaspoons Gefen Olive Oil

sprinkle of salt

sprinkle of smoked paprika

2 tablespoons tahini

1 tablespoon lemon juice (half a lemon)

1/2 cup water

1 teaspoon salt

1 teaspoon Pereg Ras el Hanout

1 clove garlic

1 and 1/2 teaspoons maple syrup