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
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.
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.