Lentil Falafel with Beetroot Carpaccio by Wern’s Mühle

I love cooking with regional and seasonal ingredients, so when Urlaub Saarland asked me to join them in discovering Saarland products and cook with these, I was immediately game! In our ‘Dibbe Duo’ project, I’m visting Saarland over three months – each month I’m being introduced to two local producers to gather ingredients that I’ll bring to a local chef. Together we then proceed to develop a new recipe.

This September’s Dibbe Duo took me to Rimoco Gewürzmanufaktur, a heavenly spice shop in Saarbrücken with over 200 organic spices and spice mixes. I also visited the Wintringer Hof farm, to pick beetroot in their fields and get some seasonal quince. And, the most amazing find was at Bliesgau Ölmühle, an oil press where they make fantastic oils, but also sell regionally-grown lentils!

I then sat down with chef Anna Werns from the lovely Wern’s Mühle restaurant, to see what she would make with these ingredients. And out came these incredibly delicious lentil falafel with beetroot carpaccio. Such a colourful plate bursting with flavours – and it’s all vegan!

September 19, 2022