BEET HUMMUS & TURMERIC FALAFEL SANDWICH

   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.

RED LENTIL FALAFEL SUMMER BOWL

     Surviving the heatwave is a really tough task. Especially when you are used to having an air/conditioning when the temperature rises in extreme speed. This last week has been 33 C or 34 C in Zurich, with most of the days being windless. One way to make it through is to swim in the local pools here and pray for some rain soon. But the high temperature is not only happening in Switzerland, but the rest of Europe as I heard on the news the other day. Global warming says hello again!

     Anyways, for those of you who follow me on Instagram, I posted a photo the other day of the cheesecake ice cream I made last year and asked you for new ice cream ideas. I got some responses and will be soon making some really creamy and hopefully delicious ice cream. If you have any more ideas you would like to share here, please leave me a comment below.

     During the summer I realised that you cannot leave food for a longer time without eating it, even in the fridge. Cleaning up your pantry and combining leftovers for new recipes is the ideal thing to do in this hot weather.  Which brings me to this recipe I created in the spur of the moment. Red lentil falafels. I love falafels and I recently learned to like red lentils. Red lentils have a nutty flavour and don't need to be cooked for long time, actually only 7 to 10 minutes. For an impatient and hungry person like myself, this is a perfect deal. 

     This is a lighter version of the original falafels, but I can assure you it lacks no taste at all. I chose to bake these falafels, because during summer I cannot stand frying things. Feel free however to fry them if you have experience with falafels before or just wish something less healthy. I feel that this is a recipe I will be making a lot of times. The best thing about it is that you can make a big batch of falafels and then keep them in fridge. That way you can pair them either in salads or any other way you want to. 

Red Lentil Falafel Summer Bowl

ingredients for red lentil falafels (makes about 10-12 balls)

1 cup dry red lentils, rinsed

2 cups cooked chickpeas

2 garlic cloves

1/4 cup olive oil

1/4 fresh chopped parsley

1 teaspoon cumin

1 teaspoon sweet paprika

2 tablespoons good quality tahini (sesame seed butter)

1/4 cup oat flakes (and more if needed)

salt as needed

for the summer bowl (serves two)

2 1/2 cups fresh baby spinach

1/2cup chopped Greek feta

1/2 avocado sliced

2 tablespoons flaxseeds 

2 tablespoons olive oil

4 tablespoons balsamic vinegar

2 tablespoons tahini

1 tablespoon honey

how do I make it?

1. First step is to cook the red lentils according to instructions. Normally, they are cooked with 2 cups of water for 7 to 10 minutes or until soft. make sure you rinse them before cooking them and while cooking them make sure they don't overcook and turn into a mush.

2. Let the lentils cool and drain them letting all the excess water.

3. In a food processor, put all of the ingredients needed for the falafels. Season with salt as much as you want. What I like to do is taste for saltiness after I mix everything together. Set your food processor to high speed and mix very well. You need a quite thick mixture that is a bit moist. Open the lid of the processor and check with clean hands if the mixture is too moist or liquid. If it is, put some more oat flakes inside and mix again. When you feel the mixture is ready, transfer the bowl of the processor in the fridge for 20 minutes.

4. Preheat the over to 200 C. Get out your mixture and with clean hands or wearing gloves, start making medium size falafel bowls. I made them in a size between a golf and a tennis ball. Prepare a baking pan and place your falafels with some distance between them.

5. Sprinkle with some extra olive oil and bake for 20 minutes or until golden brown.

6. To prepare the salad bowls, rinse the spinach and transfer into two bowls. Place two or three falafels in each bowl. Place the chopped feta and sliced avocado in the bowls. Sprinkle the flaxseeds. Last, prepare your tahini dressing by mixing everything together. Pour into the bowls and enjoy the salad bowls in the next 30 minutes maximum!