Falafel on Vogerlsalad




Rating: 3.71 / 5.00 (70 Votes)


Total time: 45 min

Servings: 5.0 (servings)

Ingredients:












For the salad:







Instructions:

For falafel on vogerl salad, first coarsely puree chickpeas. Peel carrot and beetroot, grate finely, mix with chickpeas, leek and mint, season with salt, pepper, cumin and coriander and form into balls or loafs.

Heat 3 tablespoons canola oil in a pan, roll balls in sesame seeds and fry until crispy on all sides.

Lift out and drain on paper towels.

For the dressing, grate zest from lime, squeeze out juice. Mix lime juice and zest with yogurt and jogonaise, season to taste. Marinate Vogerl salad with dressing and arrange in bowls, place falafel on top. Serve the falafel on the lettuce.

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