Falafel with tabbouleh salad

• Tabbouleh (B11) – 250 g
• Falafel – 5 pieces
• Grilled chickpeas – 1 tbsp
• Greek yogurt “straggisto” – 50 g
• Fresh mint – 5 leaves
• Lemon juice – ½ lemon
• Garlic – ¼ clove
• Pepper and salt
• Mint (garnish) – 1 sprig

1. Thaw the taboulé according to the instructions on the packaging.
2. Heat the falafels in the oven.
3. Finely chop the mint and press the garlic using a garlic press. Mix the garlic, mint, and lemon juice with the Greek yogurt and season to taste.
4. Arrange the taboulé in a bowl, place the falafels beside it, and drizzle the yogurt sauce on top. Garnish with the grilled chickpeas and mint.

Tip: if you are using ready-made falafels, check whether they can be eaten cold. This is not the case for all brands.