क्रन्ची टमाटरको ओछ्यानमा दुई रङको चना डुओ

Peel the yellow zucchini and only cut the peel into very small pieces, cut a fresh chilli into wafer-thin slices (remove the seeds). Heat the honey in a small non-stick pan, add the zucchini shell pieces and chilli slices and caramelize. Deglaze with the fig vinegar, reduce until crisp, then spread on baking paper to cool down.

Skin the tomatoes, quarter them and scrape out the seeds. Puree the fillets of two tomatoes with all the kernels and drain through a sheet, then wring them out lightly. Have this tomato essence ready. Finely dice the remaining tomatoes. Caramelize the sugar in a coated small pan over medium heat. Add diced tomatoes, stir constantly. Deglaze with rose petal water and the tomato essence, allow to reduce completely. Stir in pomegranate syrup, baharat and harissa. Season to taste with salt and pepper.

Soak the black chickpeas in 4 liters of water overnight, pour off the liquid, rinse the peas in the sieve under running water. Finely chop the onion and garlic, sauté in a little olive oil until translucent, stir in the currants and reduce completely. Puree the onion mixture with the pistachio kernels, cumin, coriander seeds and sea salt in a blender, add a little water if necessary. Shape this dough into small balls (approx. 3-4 cm in diameter) with moistened hands, deep-fry in hot vegetable oil at 160 degrees for approx. 3 minutes, degrease as much as possible on kitchen paper, keep warm in the oven under aluminum foil.

Soak the chickpeas in 4 liters of water overnight, pour off the liquid, rinse the peas in the sieve under running water. Finely chop the onion and garlic, sauté in a little olive oil until translucent, add the carrots, turmeric and 5 tablespoons water, reduce over a low heat for 15 minutes, stirring again and again. Puree the onion mixture with diced carrots, chickpea flour, star anise, turmeric and sea salt in a blender, add a little water if necessary. Shape this dough into small balls (approx. 3-4 cm in diameter) with moistened hands, deep-fry in hot vegetable oil at 160 degrees for approx. 4 minutes, degrease as much as possible on kitchen paper, keep warm in the oven under aluminum foil.

To serve, spread the cooled tomato jam with a spatula thinly on a large plate, sprinkle with broken courgette crisps and put on two to three warm falafels.