This SUDANESE breakfast is FANTASTIC!!

Instructions

To make the Chilli sauce:

1. Slice the tops of your chillies, then remove their core with as many seeds as you can. Roughly chop
2. Place into a blender with the vinegar. Then process until very finely chopped
3. Add the rest of the ingredients and extra cayenne pepper to taste until desired heat level is reached
4. Place in the fridge and let flavours develop for a day, then use within 1 week

To make the falafel:

1. Soak your dried chickpeas overnight in a load of water
2. The next day adds them to a food processor with the onion and processes them into a very sandy mixture. Make sure to scrape down the side of the bowl so everything is evenly chopped
3. Add your sesame seeds to a cold pan over medium heat, and toast for 3-5 minutes until golden
4. Add the salt, coriander, cumin, cayenne pepper, and 2 tbsp of the sesame to the food processor, then mix everything together
5. Right before frying, take the batter and add the baking powder to it, mix well
6. Fill a pan with 3-4 cm of oil so the falafel can float, and heat to 180c
7. Shape your falafel by wetting the palm of your hand, and placing some batter in it, then shaping it into a flat patty. Add sesame seeds to the top and bottom, then drop them into the oil
8. Fry for about 6-8 minutes, flipping occasionally to get an even brown colour. Remove and drain on some paper towels.

To make the peanut salad:

1. Cut your onion into small dice, and separate all the layers
2. Cut your tomatoes to a medium dice, and add the onion as well as slices of green chilli
3. Combine the rest of the ingredients into a dressing, and mix thoroughly until emulsified. Pour over the vegetables and mix well, then serve

To make the ful medames:

1. Add your fava beans to a pot and heat over medium heat for about 10 minutes, until hot and softened. Mash the beans so they are mostly crushed, then add the coriander and salt
2. Add 1 Tbsp of sesame oil, then mix well. Now add some water to the beans, while heating the pot, so that it develops a beany saucey texture (could be 1/4 cup, could be more)
3. Pour the saucey beans out into a bowl, then top with some finely diced tomato. Add on some salty white cheese on top in a pile.
4. Finally, pour the remaining sesame oil around the edge of the bowl, and serve