Falafel with tabbouleh salad
Falafel with tabbouleh salad
Ingredients
- 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
Preparation
- Thaw the taboulé according to the instructions on the packaging.
- Heat the falafels in the oven.
- 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.
- 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.