Falafel with grilled eggplant salad and vegan tzatziki
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SERVINGS 4
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PREPARATION 20 MINUTES
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COOKING 60 MINUTES
INGREDIENTS
- 1 package of Falafel
For the roasted eggplant salad
- 2 eggplants
- 1 Florina pepper
- 2 tablespoons parsley, chopped
- 2 tablespoons vinegar
- 40 ml olive oil
- Freshly ground pepper
- Salt
For the vegan tzatziki
- 250 g soy yogurt
- 1 tablespoon vinegar
- 1 small cucumber, grated
- 2 cloves garlic, mashed
- 30 ml olive oil
- Freshly ground pepper
- Salt
COOKING INSTRUCTIONS
The grilled eggplant salad
- Preheat the oven to 200°C.
- Prick the eggplants with a fork, place them in a baking pan with the peppers and bake until soft.
- Peel the eggplants and pepper, and chop them finely.
The vegan tzatziki
- Squeeze the cucumber well to remove the liquid and mix all the ingredients for the tzatziki in a bowl.
- We prepare the falafel according to our desired cooking method and cook them according to the instructions.
- Serve the falafel with the salad and tzatziki.
Tip
We can marinate the salad in the refrigerator for 1-2 hours
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