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

  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.