Falafel with Rosehip Hummus and Zucchini Salad

Ingredients

• 25.4 oz chickpeas (canned; drained weight)
• 3.5 g parsley (0.5 bunch)
• 2 cloves garlic
• 5 tbsp lemon juice (from 1 lemon)
• 40 g sesame oil (4 tbsp)
• 1.76 oz wild spelt (Reformhaus®)
• Salt
• Pepper
• Cumin
• 16 oz mixed zucchini (2 pieces)
• 50 g red onion
• 50 g pomegranate seeds
• 20 g white wine vinegar (2 tbsp)
• 10 g olive oil (1 tbsp)
• 1 pinch raw sugar (Reformhaus®)
• chili flakes
• 1.76 oz mixed sesame seeds (white and black sesame; 4 tbsp)
• rapeseed oil (for frying)
• 50 g apricots (Reformhaus®)
• 30 g tahini (2 tbsp)
• 16 g rosehip powder (Reformhaus®)
• 1 tsp turmeric

Instructions

1. 1.

   Drain the chickpeas and let them drip. Peel the garlic. Wash, dry, and roughly chop the parsley. Set aside 250g of chickpeas and 1 clove of garlic for the rosehip hummus.

2. 2.

   Blend parsley, chickpeas, garlic, 3 tbsp lemon juice, and 2 tbsp sesame oil with an immersion blender. Add wild spelt and 2 tbsp water, mix thoroughly, and season with salt, pepper, and cumin. Let the falafel mixture rest for 10 minutes.

3. 3.

   Meanwhile, wash, peel, and julienne the zucchini. Peel the onion, halve it, and slice it into thin rings. Mix the zucchini and onion with pomegranate seeds, vinegar, 1 tbsp olive oil, and sugar, and season with chili flakes.

4. 4.

   Shape 12 small balls from the falafel mixture with wet hands and roll them in sesame seeds. Press the sesame seeds lightly. Heat rapeseed oil in a pan and fry the falafel until golden brown all over. Drain the falafel on kitchen paper.

5. 5.

   In the meantime, chop the apricots and blend them with the reserved chickpeas and garlic, tahini, 2 tbsp sesame oil, 2 tbsp lemon juice, turmeric, and rosehip powder with an immersion blender. Season the rosehip hummus with salt, pepper, cumin, and chili flakes. Add a little water if necessary. Arrange the falafel with rosehip hummus and zucchini salad.