Tomato and Mushroom Omelet
Wash and clean the spring onion and cut into fine rings. Clean mushrooms, clean with a brush and cut into slices. Wash the tomatoes, cut off the stalk and also...
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Zucchini salad with falafel and yogurt dip
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Preparation time:
15 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
409
Calories
34 g
Carbohydrates
16 g
Protein
21 g
Fat
Ingredients:
 | Olive oil | ⅝ Teaspoon |
 | Falafel, balls of pureed chickpeas | 3 (60 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Mint (green, fresh) | 1 Tablespoon |
 | Cardamom | 1 Pinch(s) |
 | Lemon (fresh) | ⅓ (25 g) |
 | Sesame paste, tahina, tahini, sesame butter | ⅓ Teaspoon |
 | Bee honey, honey | ⅓ Tablespoon |
 | Yogurt (1.5% fat, low fat) | 100 g |
 | Zucchini (fresh) | 1 (210 g) |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Place falafel in a baking dish and cook in oven according to package directions.
Step 2:
In the meantime, clean the zucchini, wash, rub dry and slice lengthwise into thin slices. Mint wash and shake dry . Pluck off leaves and chop coarsely. Put zucchini and mint in a salad bowl.
Step 3:
Halve the lemon and squeeze out the juice. Whisk lemon juice, honey, salt, pepper and oil, pour over zucchini and mix well. Mix yogurt with tahini paste and cardamom and season to taste with salt.
Step 4:
Serve falafel with zucchini salad and yogurt dip.
Macronutrient distribution:
The recipe Zucchini salad with falafel and yogurt dip is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Casserole dish
Grater
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