Summer salad with falafel

Hearty falafel balls on a summery bed of salad with a fruity raspberry vinaigrette – we can’t get enough of these!

Leicht

20 min.

Vegan

Vegetarian

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Ingredients Quick falafel

1 Pck. Bohlsener Mühle chickpea falafel

Back-Öl Klassik

Dip

100 g Natural yogurt

1 EL Himbeer Balsam

1 EL Lemon juice

1 TL Agave syrup

1 Handle Mint, fresh

Salad

100 g mixed salad

1 Salad heart

5 Radish

2 Mini cucumbers

50 g Red cabbage

10 Cocktail tomatoes

30 g Kernels, mixed

2 EL Himbeer Balsam

4 EL Rapsöl, nativ

1 TL Mittelscharfer Senf

3 TL Agave syrup

Feines Premium Bio-Meersalz

Pepper

Preparation

Prepare the Bohlsener Mühle falafel according to the pack instructions and fry in Byodo Frying Oil Exquisite until golden brown.

Alternatively, the falafel can also be homemade and seasoned as desired. But it’s quicker with the falafel mix from Bohlsener Mühle.

For the dip, mix the yogurt, raspberry balsamic, lemon juice and agave syrup. Add the chopped mint.

Clean, wash and spin dry the lettuce. Cut the radishes, cucumber and red cabbage into small pieces. Halve the cocktail tomatoes. Roast the mixed seeds in a pan without oil. Mix everything together in a large bowl. Mix the raspberry balsamic with the oil and the other ingredients for the vinaigrette in a screw-top jar and season to taste.

Mix the salad with the raspberry vinaigrette just before serving. Serve with falafel and the dip.

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