• 175 g dried chickpeas
• 2 garlic cloves
• 75 g red beets, cooked
• 1 tsp. cumin
• 3 stalk of fresh mint
• 3 sprigs of parsley
• 1 tbsp. flour (type 405)
• salt, pepper
• 200 ml sunflower oil 
• 60 g baby spinach leaves
• 5 radishes
• 1 mini-cucumber
• 2 green onions
• 2 snack peppers (red, yellow)
• 1 tsp. sesame seed (black, white)
• ½ lemon
• 3 tbsp. olive oil

Red Beet Falafel and Mixed Salad

Preparation time: 25 minutes.
Cooking/baking time: 5 minutes.
Chilling/marinating time: 12 hours/overnight
For: 2 servings


1. Soften the chickpeas in a generous amount of cold water overnight to make the falafel balls. Peel garlic and puree with the red beet, cumin, herbs and drained chickpeas. Mix in flour and season with salt and pepper.

2. Make 10 falafel balls with the dough. Heat the sunflower oil and fry the balls 4-5 minutes until crispy. Drain on paper towels.

3. Wash and dry the vegetables. Slice radishes and cucumbers into small slices. Cut the green onions and snack peppers into thin rings.

4. Finely grate lemon peel, press out the juice and mix with the olive oil, season with salt and pepper. Put the vegetables and falafel balls on a plate, dribble with the lemon-oil and then sprinkle with sesame seed.