We have been really focused on your health this month. However, we have yet to talk about food, one of the key ingredients to good health. We asked two of our food ventures to give us some delicious summer recipes.
Habibi & Hawara
Habibi & Hawara sent us their delicious falafel recipe, and it also happens to be Aboudi’s mother’s recipe. While it is not specifically super healthy it is so delicious that the happiness you get from eating it will be the health benefit.
Serves 4 people
250g dried chickpeas
1⁄2 large onion, roughly chopped 2 cloves garlic
1⁄2 cup chopped fresh parsley
1⁄4 cup chopped fresh coriander 1⁄2 tbsp dried coriander
1⁄2 tbsp cumin
Juice of 1 lemon
Scent of salt
1⁄2 tsp baking powder
Oil for baking
- Soak the chick peas in plenty of water for at least 12 hours, and preferably for 24hours(if you are in a hurry, 500g canned and drained chickpeas will do too.)
- Drain the water and pour the drained chick peas together with the onion, garlic, parsley and coriander (fresh and dried) into your blender or food processor, and (using the finest blade) pulse until everything is blended but not pureed.
- Once the mixture reaches the desired consistency, pour it out into a bowl. Add the lemon juice, baking powder, salt and cumin to the mixture and stir well.
- Heat the oven to 200°C and cover a baking tray with baking paper and lightly grease. Roll the mixture into small balls of about 3 to 4 cm. Place on the prepared tray and lightly brush the balls with oil.
- Put the balls in the oven at 200°C for approximately 20 minutes, turning after 10 minutes.
- Bake until the falafel is crisp and golden.
- Enjoy with friends and family.
And what do you serve with falafel? Tabouleh, of course. This healthy salad is also courtesy of our friends at Habibi & Hawara.
Vegan; serves 6 people
2 bunches of parsley
Juice of 2 lemons
A handful of mint leaves (Instead of mint you can also prepare the Tabouleh with lemon balm).
A garlic clove
Some black olives to taste
1 bunch of spring onion
1 cup bulgur (fine)
Salt and pepper
1/2 cup olive oil of good (organic) quality
1 cup of cold water
- Swell bulgur in cold water and lemon juice for about 5 minutes. Due to the lemon juice, the bulgur also softens with cold water. Loosen with a fork – the grain should be loose crumbly. If necessary, add a little more water.
- Finely chop the onion, garlic and herbs and mix with olive oil, salt and pepper in a bowl.
- For the tomatoes, core the seeds, cut into small pieces. Peel cucumber, halve lengthways and remove seeds with teaspoon, dice. Roughly chop olives. Put everything in the salad bowl and mix.
- Fold in bulgur as evenly as possible.
- You should taste the salad and, if necessary, season with lemon juice, salt and pepper.
- Leave in the fridge until the next day.
- Garnish with pomegranate seeds.
Tip: Serve as a starter or side dish or for barbecues, also refreshing as a main course in summer.
Barbara at Koch Doch, a venture devoted to organizing community lunches and our community lunch organizer on Thursdays, shared with us her favourite salad to cool down during Vienna’s hot summer days.
1 small cucumber (washed, sliced)
300 g cherry tomatoes (cut in halves)
Lemon balm leaves (chopped)
Juice of half a lemon (or any mild fruit vinegar)
2 tablespoons of olive oil
- Mix and enjoy!