Summary

Ingredients

• 200 g falafel (refrierated shelf)
• 1 avocado (s)
• 1 large carrot
• 50 g baby spinach or lettuce, approx.
• 1 large pointed pepper
• 2 tomato (s)
• 2 small cucumber (s) (snack cucumbers)
• 1 tablespoon sesame seeds

For the yogurt:

• 150 g yourt, Greek
• a bit salt
• 1 teaspoon tahini, approx.
• 1 teaspoon, leveled harissa, approx.
• 1 clove garlic, pressed
• 1 squirt lemon juice

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Instructions

1. Mix all the ingredients for the yogurt together well and let them steep in the refrigerator. Dose harissa and tahini to taste. Stir again and season to taste before serving.
2. Roast the sesame seeds in a pan without fat and leave to cool on a plate. Cook the falafel according to the instructions on the packet.
3. Meanwhile, wash the spinach and dry it well. Cut the bell pepper, tomatoes and cucumber into bite-sized pieces and the carrots into strips, e.g., with a peeler. Cut the avocado into wedges.
4. Divide the spinach, carrot strips, cucumber, pointed peppers and tomatoes and arrange in 2 bowls or on 2 plates. Spread the sesame yoghurt, avocado and falafel on top and sprinkle with sesame seeds.