Baked Falafel

Baked Falafel

von | Feb. 7, 2025 | 30 TO 60 MINUTES, ALL YEAR, CHICKPEAS, CILANTRO, CRISPY, EASY, MIDDLE EAST, PICNIC, SNACKS, VEGAN

Baked Falafel

Baked Falafel

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February 2, 2025 by Kimberly

Crispy on the outside, soft and herby inside! These golden bites are the ultimate flavor bomb. Packed with chickpeas, garlic, and spices, they’re the kind of snack you’ll keep reaching for.

40 MINUTES

EASY

VEGAN

MIDDLE EAST

24 FALAFEL BALLS

CRISPY

PICNIC

SNACKS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Golden, crispy, and packed with bold flavors!! These herby chickpea bites are everything you want in a falafel, minus the frying. They’re light but satisfyingly crunchy, loaded with garlic, cumin, and fresh herbs for that perfect balance of flavor. Whether you stuff them in a warm pita, toss them over a fresh salad, or dip them in creamy tahini sauce, they’re the kind of meal that feels both nourishing and indulgent. And the best part? They’re baked, not fried, so you get all the crunch without the extra oil.

How to serve
These little crispy gems are beyond versatile! Tuck them into warm pita with fresh veggies and a drizzle of tahini for a classic falafel wrap. Throw them over a big salad with cucumbers, tomatoes, and a lemony dressing for a light but filling meal. Or just dunk them straight into hummus (no judgment here). Want to level it up? Pair them with roasted veggies, herby yogurt sauce, or even a spicy harissa dip.

How to store
Got leftovers? Pop them in an airtight container in the fridge for up to 4 days. Reheat them in the oven or air fryer at 180°C (350°F) for about 5 minutes to keep that crispy magic alive. For long-term storage, freeze them on a baking sheet before transferring them to a bag – just bake straight from frozen when you’re ready!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Baked Falafel
Baked Falafel
Baked Falafel
Baked Falafel
„Let’s make a piece of happiness“
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Baked Falafel

Baked Falafel

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  • Author: Kimberly
  • Total Time: 12-24 hrs + 40 min
  • Yield: 24 falafel balls 1x
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Description

Recommended Equipment

  • medium mixing bowl
  • food processor
  • small cookie scoop (or tablespoon)

Ingredients

Units Scale
  • 250 grams dry chickpeas
  • 2 tbsp olive oil
  • 2 tsp baking powder
  • 5 grams fresh parsley
  • 5 grams fresh cilantro
  • 5 leaves fresh mint
  • 1 yellow onion
  • 4 garlic cloves
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp za’atar
  • 1/2 tsp white pepper

Instructions

  1. Soak the dried chickpeas in 750ml (3 cups) of cold water for about 12-24 hours and store them in the fridge. The next day, drain, rinse, and let them sit for a moment to remove excess water. Preheat the oven to 220°C / 428°F (fan-assisted).
  2. Add the chickpeas along with the other ingredients to a food processor and blend until you get a crumbly yet moldable mixture. Use a small cookie scoop to shape the mixture into 30g/1oz falafel balls and place them on a baking sheet lined with parchment paper. Bake for about 25-30 minutes until golden brown.
  • Passive Time: 12-24 hrs
  • Cook Time: 40 min

Artichoke Chickpeas Salad

Artichoke Chickpeas Salad

von | Juni 8, 2024 | ARTICHOKE, CHICKPEAS, EASY, EVERYDAY, INTERNATIONAL, SALADS, SUMMER, TOMATO, UMAMI, UP TO 30 MINUTES, UP TO 500, VEGAN

Artichoke Chickpeas Salad

Artichoke Chickpeas Salad

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June 8, 2024 by Kimberly

Fresh, zesty, and packed with flavor, this salad is a vibrant blend of artichokes and chickpeas, tossed in a light dressing—a refreshing twist to your meals!

15 MINUTES

EASY

VEGAN

INT.

325 PER SIDE PORTION

UMAMIEVERYDAY

SALAD

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Revitalize your lunch routine with this bright and nutritious chickpea and artichoke salad. It’s a breeze to whip up, making it perfect for quick meal or a side salad for dinner.

How to serve
This salad shines when served chilled, making it an excellent choice for picnics. Elevate it by topping with fresh herbs or a sprinkle of feta cheese for those who enjoy a creamy contrast. It pairs wonderfully with crusty bread or as a hearty side to grilled meats.

How to store
To keep the salad fresh, store it in an airtight container in the fridge. It tastefully holds up for about three days, with the flavors melding beautifully over time, making it even more delicious!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Artichoke Chickpeas Salad
Artichoke Chickpeas Salad
Artichoke Chickpeas Salad
„Let’s make a piece of happiness“
Print
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Artichoke Chickpeas Salad

Artichoke Chickpeas Salad

  • Author: Kimberly
  • Total Time: 15 minutes
  • Yield: 2 mains or 4 sides 1x
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Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • salad bowl
  • small bowl
  • small whisk
  • garlic press

Ingredients

Units Scale

SALAD

  • 450 grams canned artichoke hearts
  • 150 grams canned roasted bell pepper
  • 250 grams canned chickpeas
  • 200 grams cocktail tomatoes
  • 1 red onion

DRESSING

  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp maple syrup or honey
  • 1 garlic clove
  • salt & pepper to taste

TOPPING

  • fresh basil
  • fresh oregano

Instructions

  1. Drain the artichoke hearts and let them drip off a bit. Then place them in the salad bowl.
  2. Next, drain the chickpeas and rinse with water until no more bubbles form. Dry the chickpeas with a clean towel and pick out any loose skins. Add them to the salad bowl as well.
  3. Cut the grilled peppers into small pieces and add to the other ingredients in the bowl.
  4. Next, chop the tomatoes and peel and slice the onion into fine strips. Add both to the bowl.
  5. In a small bowl, mix the dressing. For this, peel the garlic and press or finely chop it into the bowl, then add olive oil, red wine vinegar, honey (or maple syrup), and dried oregano. Season with salt and pepper. Stir well and pour over the salad.
  6. Gently mix everything so that it’s evenly coated with the dressing. Finally, chop fresh basil and fresh oregano and sprinkle over the salad. Now enjoy your piece of happiness!

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 15 min

Sabich Sandwich

Sabich Sandwich

von | Juni 6, 2024 | 30 TO 60 MINUTES, ALL YEAR, BREAD, CHICKPEAS, CILANTRO, DINNER, EASY, EGGPLANT, EVERYDAY, HERBACEOUS, LUNCH, MIDDLE EAST, SPICY, TANGY, UP TO 750, VEGAN

Sabich Sandwich

Sabich Sandwich

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June 6, 2024 by Kimberly

Dive into the ultimate Sabich sandwich: crispy eggplant, fresh tomato cucumber salad, creamy tahini, spicy zhough, tangy mango sauce and crunchy chickpeas. Pure flavor explosion!

40 MINUTES

EASY

VEGAN

MIDDLE EAST

721 PER PORTION

SPICY

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Meet your new favorite sandwich: the Sabich. Inspired by Yottam Ottolenghi this Middle Eastern delight packs a punch with crispy eggplant, fresh tomato cucumber salad, creamy tahini, spicy zhoug, tangy mango sauce, and crunchy chickpeas. It’s a vegan feast that’s not only incredibly delicious but also super easy to make. Perfect for lunch or dinner, this Sabich sandwich is all about bold flavors and textures.

How to serve
Start with a warm bread, then layer on the crispy eggplant, followed by the tomato cucumber salad. Drizzle with tahini sauce and add a spoonful of zhoug for that spicy kick. Top it off with chickpeas and a splash of mango sauce. Wrap it up and enjoy! It’s best served fresh and warm, making it a perfect quick meal.

How to store
Store any leftover components separately in airtight containers. The crispy eggplant and salad can stay fresh in the fridge for up to two days. When ready to eat, reheat the eggplant in the oven and assemble your sandwich fresh for the best taste.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Sabich Sandwich
Sabich Sandwich
Sabich Sandwich
„Let’s make a piece of happiness“
Print
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Sabich Sandwich

Sabich Sandwich

  • Author: Kimberly
  • Total Time: 40 minutes
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • small bowl
  • garlic press
  • sharp knife
  • cutting board
  • hand blender (or food processor)
  • mortar & pestle
  • medium bowl
  • 3 small bowls
  • sieve
  • large pan

Ingredients

Units Scale

TAHINI SAUCE

  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp maple syrup
  • 1 garlic clove
  • salt & pepper to taste

MANGO SAUCE

  • 1 ripe mango
  • 1/8 tsp chili flakes

ZHOUG

  • 10 grams fresh cilantro
  • 5 grams fresh parsley
  • 1 jalapeno
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 4 tbsp cold water
  • 1 garlic clove
  • 5 cardamom capsules
  • 3 cloves
  • 1/2 tsp cumin
  • pinch of pepper

TOMATE CUCUMBER SALAD

  • 100 grams tomatoes
  • 100 grams cucumber
  • 1 small red onion
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • some parsley leaves

ROASTED CHICKPEAS

  • 130 grams drained chickpeas
  • 1/2 tbsp olive oil
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/8 tsp salz
  • 1/8 tsp curry
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder

EGGPLANT SLICES

  • 1 eggplant
  • 2 tbsp cornstarch
  • 2 tbsp ghee/clarified butter

OTHER INGREDIENTS

  • 2 pita breads

Instructions

  1. For the tahini sauce, mix tahini and water in a small bowl until smooth. Press in one peeled garlic clove, add maple syrup and lemon juice, and mix well. Season with salt and pepper and set aside.
  2. For the mango sauce, peel the mango and blend the soft flesh in a tall container with a hand blender until creamy, adding a bit of water if needed. Add chili flakes to taste and stir. Set aside.
  3. For the Zhoug, first grind the 3 cloves and the contents of 5 cardamom pods in a mortar. Put this powder in a tall container that fits the hand blender, and add the following: cilantro leaves, parsley leaves, 4 tablespoons of cold water, 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1/2 teaspoon of cumin, 1 jalapeno without the stem, and 2 peeled garlic cloves. Blend everything into a pesto-like paste and set aside.
  4. For the tomato-cucumber salad, wash the tomatoes and cucumber well. Cut both into small, even pieces and put them in a medium bowl. Peel the red onion, cut it into thin strips, and add to the bowl. Finely chop a few parsley leaves and add them too. Finally, add 1 tablespoon of olive oil and 1 tablespoon of lemon juice and mix well. Set aside.
  5. For the roasted chickpeas, preheat the oven to 200°C / 392°F. Rinse the chickpeas thoroughly under running water and let them drain. In a medium bowl, mix together the spice blend: 1/2 tablespoon of olive oil, 1/4 teaspoon of cumin, 1/4 teaspoon of smoked paprika, 1/8 teaspoon of salt, 1/8 teaspoon of curry powder, 1/8 teaspoon of dried garlic, and 1/8 teaspoon of dried onion. Put the chickpeas in a clean kitchen towel and gently rub them dry, removing any loose skins. Mix the chickpeas with the spice paste in the bowl until they’re well coated. Spread the chickpeas on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes. Place the pita breads in the oven for the last 10 minutes.
  6. Finally, prepare the eggplant slices. Wash and dry the eggplant, then cut it into slices about 1 cm thick. Spread 2 tablespoons of cornstarch on a small plate and coat the eggplant slices on both sides, shaking off any excess. Fry the slices in a hot pan with 2 tablespoons of clarified butter until crispy on both sides, then let them drain on a paper towel.
  7. To assemble, spread tahini sauce on each piece of bread, add tomato-cucumber salad, then a few eggplant slices, and top with Zhoug and mango sauce. Finally, sprinkle the roasted chickpeas on top. Enjoy your delicious creation!

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 40 min

Pink Hummus

Pink Hummus

von | Mai 20, 2024 | ALL YEAR, CHICKPEAS, CREAMY, DIPS & SPREADS, EASY, EVERYDAY, GLUTEN-FREE, NUTTY, UP TO 30 MINUTES, UP TO 500, VEGAN, VEGETARIAN

Pink Hummus

Pink Hummus

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May 20, 2024 by Kimberly

Get ready to wow your taste buds with this vibrant pink beetroot hummus! It’s creamy, delicious, and packed with nutrients – a perfect, colorful twist on a classic.

10 MINUTES

EASY

VEGAN

ARABIC

150 PER PORTION

NUTTY
CREAMY

EVERYDAY

DIPS & SPREADS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re looking to add a pop of color and a burst of flavor to your snack game, pink beetroot hummus is your go-to recipe! This delightful dip combines the earthy sweetness of beetroots with the creamy goodness of traditional hummus. Not only is it visually stunning, but it’s also packed with nutrients, making it a healthy choice for any occasion. Perfect for impressing guests or just treating yourself!

How to serve
Pink beetroot hummus is incredibly versatile and can be served in numerous ways. Spread it on toast for a vibrant breakfast, pair it with fresh veggies for a healthy snack, or use it as a flavorful addition to your sandwich or wrap. It’s also a hit at parties when served with pita chips or crackers. The possibilities are endless, and each bite is as delightful as the last!

How to store
To keep your pink beetroot hummus fresh, store it in an airtight container in the refrigerator. It will stay delicious for up to a week. Just give it a good stir before serving, and you’re ready to enjoy!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Pink Hummus
Pink Hummus
Pink Hummus
„Let’s make a piece of happiness“
Print
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Pink Hummus

Pink Hummus

  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 6 1x
  • Diet: Vegan
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • sieve
  • food processor

Ingredients

Units Scale
  • 265 grams chickpeas (drained)
  • 2 garlic cloves
  • juice of 1/2 lemon
  • 60 grams tahini
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp – 1/2 tsp cumin
  • 4 ice cubes
  • 200 grams beetroot (cooked)

Instructions

PREPARATIONS

  • Pour the canned chickpeas into a sieve and rinse with cold water until the Aquafaba stops foaming. You can save the Aquafaba for other recipes.
  • Peel the garlic cloves.
  • Halve the lemon.
  • Cut the beetroot into chunks. If using fresh beetroot, peel it first.

INSTRUCTIONS

  1. Pour the chickpeas into the food processor. Add the garlic cloves, tahini, salt, olive oil, and cumin. Blend on medium until you get a chunky but creamy consistency.
  2. While the machine is running, gradually add the ice cubes. Blend for about 1-3 minutes (depending on your machine) until smooth and creamy. Adjust the seasoning with salt and lemon juice if needed.
  3. Add the beetroot chunks and blend again until well combined.
  4. Transfer the hummus to a bowl and garnish with olive oil, chickpeas, herbs, and paprika as desired.

Notes

The calorie information may vary depending on the product used, country and region.

  • Prep Time: 5 min
  • Cook Time: 5 min
  • Category: DIP
  • Cuisine: ARABIC