Chickpea Falafel

1 can of chick peas, rinsed
3 cloves of garlic
1 onion, finely chopped
3 tbsp. fresh cilantro
1 tbsp. fresh parsley
1/2 tsp. ground coriander
1 1/2 tsp. ground cumin
1 tsp. ground chile
1 tsp. baking powder
1/2 tsp. salt

3-4 tbsp. whole wheat flour

grapeseed oil or other oil for frying

Put all ingredients, except flour in your food processor and pulse until well crushed. Pour mixture into a big bowl and add flour until it is dry enough to be rolled to small balls. Roll balls and flatten with your palms. Refrigerate for at least one hour.

Heat oil in a shallow pan until hot. Deep fry the falafels until golden, turning them once. Put on paper towels and serve however you like them.

Simple yogurt sauce

1 cup greek yogurt
2 cloves of garlic
2 tbsp. olive oil
1 tbsp. of lemon juice

mixed fresh herbs, finely chopped (i like a mix of parsley, chives and a bit of dill)
salt & pepper to taste

Mix yoghurt with olive oil, garlic and lemon juice. Stir until well combined, add herbs and season with salt and pepper.

Serve immediately or refrigerate for up to 2 days.


This is an amazing and pretty dish you can easily throw together in some minutes. Or in some hours if you decide to make the pasta yourself. Especially with homemade pasta this dish is great, because the light sauce does not overpower the pasta at all.

salmon filets
some fresh basil leaves
peel of one lemon plus some of its juice
olive oil
salt and pepper to taste

Cook the tagliatelle according to package instructions and set aside. Heat some olive oil in a pan (medium-high) and gently fry the salmon filets skin-side down until the filets have lost their raw colour up to around half of their depths. Flip them over, turn heat down to low and let sit on the other side until the filets are as done as you prefer them. Heat cream in a saucepan and add lemon peel, chopped basil leaves and tagliatelle and season with salt and pepper. Mix until the sauce is distributed evenly between the tagliatelle. Put tagliatelle on a plate and arrange salmon filet(s) on it. Feel free to decorate it with some more lemon peel.