Gold Falafel Bowl

Ingredients

• 100 g GOLD SAUCE
• 200 g dried chickpeas (soaked overnight)
• 1 small onion
• 1-2 garlic cloves
• 1 bunch fresh parsley
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp black pepper
• 1½ tsp lemon juice (plus extra wedges for serving)
• 1–2 tbsp flour
• 1–2 tbsp olive oil
• 150 g cooked quinoa
• 100 g hummus
• 1 small cucumber
• 10 cherry tomatoes
• 1 avocado
• 50 g pickled red cabbage
• 4–6 radishes
• Optional: fresh herbs and roasted chickpeas

Instructions

1. Drain and rinse the soaked chickpeas thoroughly. Pat them dry to remove excess moisture.
2. Place the chickpeas in a food processor with 1 small onion, garlic cloves, fresh parsley, lemon juice, cumin, coriander, and black pepper. Pulse until the mixture is coarse but holds together when pressed.
3. Add 1–2 tbsp gluten-free flour to the mixture and pulse briefly to combine. Form the mixture into small balls or patties.
4. Frying: Heat 1–2 tbsp olive oil in a pan and fry falafel for 3–5 minutes, turning until golden brown.
5. Cook millet or quinoa (150 g cooked) according to package instructions. Fluff and let cool slightly.
6. Wash and slice the cucumber, cherry tomatoes, radishes, and avocado. Set aside along with the pickled red cabbage.
7. Divide the cooked millet or quinoa between 2 bowls. Add hummus to one side of each bowl.
8. Place warm falafel on top of the grain. Arrange cucumber, tomatoes, radishes, avocado, and pickled red cabbage around the falafel.
9. Pour Gold Sauce (100 g) into the center of each bowl. Sprinkle with fresh herbs and optional roasted chickpeas.
10. Serve immediately while the falafel is warm, with lemon wedges on the side for squeezing.

Gold Burgers with Sweet Potatoes

Ingredients

• 100 g GOLD SAUCE
• 400 g ground beef
• 1 egg
• 2 onions (1 finely chopped/1 sliced)
• 2 garlic cloves (minced)
• 1 tbsp tomato paste
• 50 g breadcrumbs
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1 tsp black pepper
• 2–3 tbsp olive oil
• 2 burger buns
• 4 lettuce leaves
• 1 Tomato (sliced)
• Pickled cucumbers
• 400 g sweet potatoes

Instructions

1. Finely chop 1 onion and mince 2 garlic cloves. Set aside the second onion to slice later for the burger topping.
2. Heat 1 tbsp olive oil in a pan over medium heat. Fry the chopped onion for 4–5 minutes until soft, add the garlic, cook for 30 seconds, then remove from heat and let cool slightly.
3. In a large bowl, combine 400 g ground beef, 1 egg, 50 g breadcrumbs, 1 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp ground cumin, ½ tsp salt, and ½ tsp black pepper. Add the cooked onion and garlic and mix gently.
4. Shape the mixture into 2 burger patties and let them rest for 5–10 minutes.
5. Preheat the oven to 200 °C (top/bottom heat). Peel 400 g sweet potatoes and cut them into fries.
6. Place the sweet potato fries on a baking tray, drizzle with 20 ml olive oil, season with ½ tsp salt, 1 tsp smoked paprika, and ¼ tsp black pepper, then mix well.
7. Bake the fries for 25–30 minutes, turning once halfway through, until golden and crispy.
8. Heat 1 tbsp olive oil in a pan over medium heat. Cook the burger patties for 4–5 minutes per side until well browned and cooked through.
9. While the burgers cook, slice the reserved onion and the tomato, lightly toast the burger buns, and prepare lettuce leaves and pickled cucumbers.
10. Assemble the burgers with lettuce, beef patties, Gold Sauce, tomato slices, onion slices, and pickled cucumbers. Serve with sweet potato fries and the remaining Gold Sauce on the side for dipping.