Spicy Peanut-Chickpea Patties with Carrot-Ginger Cream,Tahini Sauce and Salad in Pita Bread

Serves 4Preparation time 1 hour 30 minutes (plus soaking time)
250 g chickpeas
1 dried chili pepper, coarsely chopped
1 bunch flat leaf parsley, coarsely chopped
1 tablespoon peanutbutter
30 g peanuts
Salt, pepper
650 g carrots, peeled and cut in half
1 garlic clove, finely chopped
20 g fresh ginger, peeled and finely grated
1 tablespoon olive oil
½ teaspoon dry herbs de Provence
2 tablespoon lemon juice
4 pieces of pita bread
4 tablespoons tahine (Sesame paste)
1 hand-full of Ruccola salad
.Soak chickpeas in cold water over night, then drain.
2. Coarsely chop chili and parsley. Using a hand blender, purée chickpeas, peanut butter, peanuts, chili, parsley, salt and pepper. Form 12 little balls from the mixture.
3. For the carrot-ginger cream, mix carrots, garlic, oil and herbs de Provence. Cook in a preheated over at 200 degrees for 20 minutes. Then, mix 2/3 of the carrots with ginger and lemon juice. Purée with hand blender. Season with salt, pepper and coriander.
4. Grill falafel on a hot Grill for 4 minutes on each side. Cut a pocket into each pita bread and toast on each side.
5. Fill each pita bread with carrot cream, carrots, tahini sauce, salad und falafel.