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Zucchini salad with falafel and yogurt dip

Zucchini salad with falafel and yogurt dip

Preparation time:
15 min
Difficulty level:

Nutritional values:

34 g
16 g
21 g


Olive oilOlive oil ⅝ Teaspoon
Falafel, balls of pureed chickpeasFalafel, balls of pureed chickpeas3 (60 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Mint (green, fresh)Mint (green, fresh) 1 Tablespoon
CardamomCardamom 1 Pinch(s)
Lemon (fresh)Lemon (fresh)⅓ (25 g)
Sesame paste, tahina, tahini, sesame butterSesame paste, tahina, tahini, sesame butter ⅓ Teaspoon
Bee honey, honeyBee honey, honey ⅓ Tablespoon
Yogurt (1.5% fat, low fat)Yogurt (1.5% fat, low fat) 100 g
Zucchini (fresh)Zucchini (fresh)1 (210 g)


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:

Casserole dish
Casserole dish
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