Discover a vibrant mix of homemade falafel, tangy pickled vegetables, and a warm bacon and kale salad. This recipe blends Middle Eastern flavors with comforting roasted notes, creating a satisfying meal full of texture and freshness.
Ingredients extracted via AI
1 konzerva chickpeas2 PL olive oil0.5 strúčik garlicpeanut butterlemon juiceparsley150 g frozen peas2 PL self-raising flourmintpickled lemons0.5 ks pomegranatevinegarred onionchilicucumbercarrotpistachioschili saucesoy yogurtcuminfalafel flatbreads4 plátok baconextra virgin olive oilwholegrain breadkale sprouts1 hrsť baby spinachorange1 hrsť hazelnutskohlrabibasilparsley1 PL honeyfeta cheesealmonds8 ks olives4 PL natural yogurt10 g parmesanlemon zest4 PL plain yogurt1 ks garlic cloveblack peppergarlicground corianderlamb meatred onioncelerycarrotberrybread rollbutternut squashdried pine mushroomsfresh chestnut mushroomsspinach5 ks egg50 g cheddar cheese1 ČL flouroreganosmoked paprikatomatoesfresh basilIdaho potatoescooking creamchicken stock300 g wheat lasagne sheets300 g spaghettitomato sauce4 ks garlic clovethymebutterfresh basil4 PL cottage cheese1 Šálka milkspinach1 ks eggsalt1 ks roasted cauliflower10 ks olivesdried oreganorosemaryred onion300 g new potatoes10 ks large tomatoes0.5 l watermint leavescaperscavolo nero kalebutter4 ks chicken thighssmoked chili powder2 ks eggs75 g wholegrain breadcrumbshomemade ketchupnutmegred onionceleryblack pepper80 g cheddar cheese80 g parmesan300 g wheat lasagne sheetstrumpet mushroomsgem lettucelemon juicebaked applesalad mixsour creammayonnaisesesame seeds1500 g wheat flour650 ml water7 g instant yeastsalt200 g dark chocolate200 g hazelnuts200 g butter200 g sugar200 ml milk4 PL cocoa powder2 ks egg yolk200 ml whipping cream100 g powdered sugar2 ks egg white160 ml coconut cream3 PL maple syrup2 ks avocadoalmondsmarshmallowpopcorndried fruitgelatin
Procedure generated via AI
Place the chickpeas in a food processor along with some of their liquid—reserve about four tablespoons and discard the rest.
Add salt, half a clove of garlic, olive oil, and peanut butter (or tahini) to taste.
Add lemon zest and juice, then blend until smooth or leave slightly chunky if preferred.
Heat two tablespoons of chickpeas in a pan, season with smoked paprika and a spice blend of nuts, herbs, and spices (ducka), and cook until fragrant.
In the food processor, combine the remaining chickpeas with 150 g frozen peas, two tablespoons of self-raising flour, fresh mint, and pickled lemons. Blend and shape into small patties, then fry in oil until golden brown.
Prepare spicy pickled cucumbers: squeeze half a pomegranate onto a plate, add an equal amount of vinegar and a splash of olive oil. Mix in red onion, chili, cucumber, and carrot cut in various ways, then toss with mint and pomegranate seeds.
Fry the patties in oil, turning them over and seasoning lightly with cumin.
Warm the flatbreads, chop pistachios, and mix chili sauce with yogurt.
To serve, spread hummus on plates, add pickled cucumbers and falafel patties, sprinkle with pistachios, chili, and fresh herbs.
For the warm salad: fry finely chopped bacon in olive oil until crisp, add cubed wholegrain bread, and cook, stirring often, until golden brown, about 5-10 minutes over medium heat.