Two-colored Chickpeas Duo on Crunchy Tomato Bed

5 from 7 votes
Prep Time 1 hr
Cook Time 45 mins
Total Time 1 hr 45 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 737 kcal

Ingredients
 

For the black falafel:

  • 200 g Black chickpeas
  • 1 Pc. Red Onion
  • 2 Pc. Garlic cloves
  • 2 tbsp Olive oil
  • 50 g Black currants
  • 4 tbsp Pistachio nuts
  • 0,5 tsp Cumin
  • 0,5 tsp Ground coriander
  • 1 tsp Sea salt fine

For the yellow falafel:

  • 200 g Chickpeas
  • 1 Pc. Onion
  • 1 Pc. Clove of garlic
  • 2 tbsp Olive oil
  • 1 tbsp Carrot
  • 2 tbsp Chickpea flour
  • 0,5 tsp Star anise
  • 1 tbsp Turmeric
  • 5 tbsp Water
  • 1 tsp Sea salt fine

To fry:

  • 3 liter Vegetable oil

For the tomato jam:

  • 6 Pc. Tomatoes
  • 1 tsp Muscovado sugar
  • 2 tbsp Tomato paste
  • 2 tbsp Rose petal water
  • 1 tbsp Pomegranate syrup
  • 0,5 tsp Baharat
  • 0,5 tsp Harissa paste
  • 1 pinch Salt
  • 1 pinch Pepper

For the zucchini breakfast:

  • 1 Pc. Zucchini yellow
  • 1 Pc. Chilli pepper
  • 3 tbsp Lavender honey
  • 2 tbsp Fig vinegar

Instructions
 

Zucchini breakfast:

  • 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.

Tomato jam:

  • 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.

Black falafel:

  • 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.

Yellow falafel:

  • 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.

Nutrition

Serving: 100gCalories: 737kcalCarbohydrates: 4.3gProtein: 1.6gFat: 80.6g

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