The week started in the best way possible. After a refreshing Sunday in the woods, somewhere in Schwyz, on Monday we got to go for an outdoor training in the forrest near where we live. Surprise, surprise, my boyfriend was really into working out...the first 10 minutes! But okay he can't become a fitness model in one day, it takes some time. I also managed to write down some ideas for recipes in the future and eat what was left from the beet hummus I created last Friday.
A lot of creative projects and ideas have passed my mind the last few days. I'm at this point where I have the idea strongly in my head, but don't know where to start, how to achieve it and put it into tangible results. Has this ever happened to you? And if so, what was the first step you took to put your ideas into practice? I'm thinking of taking creative seminars or workshops for food entrepreneurs, but my inner insecurities tell me perhaps it's not the right time yet. Then, how do you know what time is the right one?
I still have a lot of things to figure out about these projects and ideas I have. In the meantime, may I introduce you to beet hummus? Hummus is something I make quite often and eat it with some carrots, add it into salads or eat it plain with a spoon. This time I went a little bit further with my hummus and tried adding a special vegetable that I also love...beetroot. Beetroot has a sweet taste and goes well with steamed vegetables, in salads or in juices. I really like its taste, although some people find it a bit strange and tend not to eat it. In this recipe for beet hummus, I found that it elevated this dish a bit more by giving it a sweet and earthy flavour. If you like hummus, you should definitely try it!
So my idea was to create a simple recipe for a lunch or a light dinner. Sandwiches are always easy to prepare and easy to carry with you. However, sometimes they are simply sad. And nobody likes a sad sandwich, right? You may think "why add hummus AND falafel in a sandwich?". Well, simply because they go perfect together and the one complements the other. I added other fun and tasty ingredients to make this sandwich delicious and something you will look forward to eating during your lunch break.
Beet Hummus and Turmeric Falafel Sandwich
ingredients (for one sandwich)
2 slices of whole wheat bread or one rye bun
3 tablespoons beet hummus
2 falafel patties
slices of half of a baby avocado (or small avocado)
1 small carrot in slices
1 small pepper in slices
1 small bunch of fresh coriander
a spoonful of sunflower seeds
salt, pepper
Beet hummus
1 medium beetroot cooked (boiled, roasted or steamed)
400gr cooked chickpeas or from can (wash them before using)
2 cloves of garlic
3 tablespoons of good quality tahini
1/4 cup chopped fresh dill or coriander
1/4 teaspoon salt
juice from one big lemon
pepper
Turmeric Falafel
450gr dry chickpeas soaked in cold water overnight
1 red onion cut in half
3 cloves garlic
1/4 chopped fresh coriander or parsley
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon ground coriander
1/4 teaspoon chilli powder
1/4 teaspoon black pepper
1 to 2 tablespoons flour
optional: oil if you're frying them
How do I make it?
1. Before the day you start everything make sure you have soaked the chickpeas for the falafels beforehand (the night before). The next day, start with the falafels. Put the chickpeas and the rest of the ingredients (except oil) in a food processor. Pulse in medium to high speed. During the process, stop the food processor at times and scrape the sides in order to get everything in there. Your final mixture should look like a course meal and almost like a paste. I check it with my hands after 2 minutes to see if it's sticky.
2. When your mixture is done, pour it into a large bowl. Then, carefully start shaping small patties of falafel and place them in a plate to use later. Once ready, you can either fry them or bake them like I did. If you bake them, then set your oven to 170C and bake for about 20 minutes. If you decide to fry them, fill a large pan with enough oil (around 1/3 of the pan) and make sure it's really hot before you fry them. The falafels will be ready once they turn a little brown. Have a plate next to you to with some kitchen paper to absorb the oil and place the cooked falafels. Let the falafels on the side until you have to use them.
3. Next in line is the hummus. Clean your food processor and then put again everything inside from the ingredients list for the beet hummus. Pulse really well in high speed for around 5 minutes. Remember again to stop the processor and scrape the sides in order to get everything mixed. Have a small taste with a spoon and see if it needs more salt or lemon juice.
4. Now, it's time to make the sandwiches! This part is quite simple and honestly you can do it as you wish. I suggest however, you put the hummus on the surface of one slice of bread. Take three generous tablespoons of beet hummus and slather them on one slice of whole wheat bread. If you wish, you can separate the hummus between the two slices. Then, start placing the rest of the ingredients. Add the carrot and pepper slices, then the avocado. Sprinkle with the sunflower seeds and add the fresh coriander without chopping it. Add salt and pepper if you wish. Then finally top the sandwich with the falafel patties. Place the top slice of bread and either enjoy immediately or save for later.
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