Simple falafel salad (without frying, vegan and fast!)
To take that only briefly in advance: The Falafelsalat is not a salad WITH falafel.
No friends, this baby is a fresh, crisp, wonderfully spicy salad made from all the ingredients that make falafel to be about the hottest shit in the world!
This also means: No molding, no frying and no eternal waiting for the things in the oven to finally get crispy. No, this simple falafel salad is packed with hearty bulgur, chickpeas, crisp cucumber, tomatoes, fresh herbs and the best falafel dressing aka Tahini Garlic Lemon. Super fast, fresh and perfect for the first warm days
So what are you waiting for?
Ok friends, to make this O-M-G good falafel salad you need:
Chickpeas. No falafel without kichis. I like to pre-cook the small protein bombs, but you can also cook them yourself.
Bulgur. I love bulgur! The pre-cooked wheat is wonderfully nutty and the hearty base for our salad. You can find Blugur in the supermarket at Linsen, Couscous and Co.
Tomatoes and cucumbers. Crunchy, fresh and our vegetable portion.
Herbs. Fresh parsley and coriander for president!
Tahini. The creamy sesame paste is also called Tahin and ensures the typical falafel taste. I like to pick bright tahini from peeled sesame, because it is wonderfully tender in taste. Tahini from unshelled sesame seeds is also great.
Sauce ingredients. Knobi, fresh lemon juice, cumin, cayenne pepper and salt make the dressing perfect.
When you have the ingredients together, the preparation is totally easy.
Falafel salad – That's how it works
First of all you cook the bulgur after packing instructions. Meanwhile mix Tahini, lemon juice, Knobi, spices and salt to make it wonderfully creamy. Then you dice tomatoes and cucumbers and chop the herbs. Now all you have to do is put all the ingredients in a large bowl, mix with the sauce and enjoy.
I hope you will love this recipe!
Simple falafel salad is:
Fresh and packed with chickpeas, tomatoes, cucumbers and herbs.
Ultra creamy with the quick tahini and lemon dressing.
In 30 minutes on the table.
You tried this recipe? Then let me know! Do not comment, rate or forget your photo on Instagram #kochkarussell to tag. Thank you, dear ones!
100 G bulgur
100 G Tahini
60 ml lemon juice
1 TL cumin
1.2 TL cayenne pepper
1 TL salt
1 clove of garlic
200 G tomatoes
1 handful parsley
1 handful coriander
1 Can chickpeas 400 g
Put the bulgur in a saucepan and roast for 2 minutes while stirring. Deglaze with 250 ml of water, boil and simmer with lid on low heat for 15-20 minutes.
In the meantime mix Tahini, lemon juice, 90 ml of water, cumin, cayenne pepper, salt and peeled garlic with the blender to a creamy sauce. Wash cucumber and tomatoes and dice. Wash herbs, shake dry and chop. Drain the chickpeas.
Put all ingredients in a large bowl and mix with the sauce. Enjoy.
The falafel salad is sufficient for 2 large portions as a main course or 4 smaller portions as a side dish.
The Tahini have big differences in taste. For Tahini beginners, I recommend bright Tahini made from peeled sesame, which is significantly milder in flavor. Dark Tahini is made from whole sesame seeds and is more aromatic.
Readers' tip: Instead of bulgur, couscous is also great.