A Little School of Healthy Meals and Desserts - episode 6
TOMATO SOUP:
• 4 tbsp dmBio extra virgin olive oil + extra for frying falafel
• 1 large red onion
• 1 small red bell pepper
• 3 cloves of garlic
• ½ tsp dried rosemary
• 2 jars dmBio chickpeas
• 1 jar dmBio chopped tomatoes
• 1 heaping tsp dmBio seasoning salt
• 1 tbsp dmBio maple syrup
• 1 package dmBio falafel mix
FALAFEL:
• 1 package falafel mix
• 500 ml water
• 100 g tomatoes
• 100 g Zdenka feta cheese
• 2 tbsp olive oil
• salt and pepper
• Sauté finely chopped onion and red bell pepper gently in olive oil until softened. Add crushed garlic and a sprig of rosemary, briefly toast while stirring, then stir in the drained chickpeas (rinsed under cold running water).
• Pour in the strained tomato, then use the same can to measure water twice and add it to the pot. Season with salt, add maple syrup, and cook the soup partially covered over low heat for about 20 minutes.
• Meanwhile, prepare the falafel according to the package instructions: pour 260 ml of boiling water over the mix, stir well, and let it rest for 15 minutes. Shape small balls from the cooled mixture and fry them in olive oil until golden brown on all sides. Serve the cooked balls with chopped tomatoes and pieces of Zdenka feta cheese. Optionally, season further with salt and olive oil.
• Adjust seasoning of the soup if needed and serve hot, topped with crispy falafel balls.
• Tip: The soup has a slightly tangy note, which gives it character. If you prefer a milder flavor, add another tablespoon of maple syrup during cooking. For a thinner consistency, feel free to add more liquid—preferably vegetable broth instead of water to maintain the rich flavor.
