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Falafel Salad – two versions: on a hummus bed and quinoa salad
Two salad recipes based on homemade falafel, accompanied by a creamy hummus sauce, fresh raw vegetables and crunchy chickpeas. The first version is served on a hummus bed, the second is presented in a bowl with quinoa, feta, olives and hummus on the side. Ideal for a vegan or vegetarian meal, rich in protein and fiber.
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Cost Breakdown
Critical Success Points
- • Soak the chickpeas for 12 hours
- • Fry the falafels until golden colored
- • Roast the crunchy chickpeas 30 minutes at 180°C
- • Cook the quinoa until water is fully absorbed
- • Assemble the salads quickly to prevent the raw vegetables from becoming soggy
Safety Warnings
- • Watch out for hot oil splatters during frying; wear oven mitts.
- • Use a sharp knife and cut on a stable board to avoid cuts.
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