A light text and quick hello from my side of the world to yours. It is finally summer here in germany, so we should all take a much appreciated break from our screens and as much off-screen / outside time as possible. The question is: What food is there to eat to nourish us during the warmer times in a light way without dragging down? Simple answer: Summers harvest! Juicy berries, melons, water-rich veggies, salads, herbs… They all serve us with a lot of water and flavour. Right now I want strawberries in and on top of every dish, and in this wrap they do a good job. Tested and tried, so I can share a quick and light summer recipe with you that won’t keep you long in the kitchen. Summer Wraps with mint falafel balls, strawberries and a simple yet delicious hummus. Aaaand I’m outta here!

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Radicchio is full of antioxidants and high in fiber which protects our cells and makes us feel full longer. Strawberries ease inflammation, taste AMAZING contain potassium, vitamin K and magnesium which are important for bone health. Chickpeas provide you with a good amount of protein and fiber and also iron, phosphate, calcium, magnesium, zinc and vitamin K. Yes to all of that! Plants are really amazing to say the least. Do you agree?

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makes 2 wraps

2 large raddichio leaves
fresh strawberries
4 falafel balls (recipe below)
2 tbsp Hummus (recipe below)
1/4 avocado
1/4 cucumber
fresh arugula
goats cheese feta (optional)

Start by making the falafel, in the meantime let your food processor make the hummus. Then rinse the berries, cucumber, arugula and cut into desired shapes. Spread out the raddichio leaves on a plate. Add falafel balls, hummus, arugula, cucumbers and strawberries, maybe some crumbled feta on top. And enjoy!

makes 10 balls

1/2 cup roasted chickpea flour
1 cup chickpeas (canned or cooked)
1/2-1 cup water
1 clove garlic
1 small onion
1 handful fresh parsley
1 handful fresh mint
1 tsp cumin
1 tsp baking powder

Rinse the chickpeas. Blend them and the rest of the ingredients in a food processor. Stop a few times to stir around with a spoon on the sides. Let it sit for 15 minutes, the dough should not be too runny or crumbly, add more flour or a little oil. Make 12 balls and either fry them in a pan with a large spoonfull of oil until golden brown or you can place them on a baking sheet covered with parchment
paper and bake for 15 minutes at 375°F ( turn them around a few times during baking time).

makes 1 heaping cup

1 cup chickpeas (preferably cooked)
2 fat cloves garlic (raw or slightly roasted)
4 tbsp lemon juice
2 tbsp water
4 tbsp tahini
5 tbsp extra virgin olive oil
1 tsp. ground cumin
1 tbsp maple syrup
pinch sea salt + pepper

In a food processor, pulse to mince the garlic. Add everything and blend until creamy.
Store leftovers in an airtight container in the fridge.