Baked Falafel

Baked Falafel

von | Feb. 7, 2025 | 30 TO 60 MINUTES, CHICKPEAS, CILANTRO, CRISPY & CRUNCHY, MIDDLE EAST, PICNIC, SNACKS, VEGAN

Baked Falafel

Baked Falafel

JUMP TO RECIPE
JUMP TO VIDEO

February 2, 2024 by Kimberly

Crispy on the outside, soft and herby inside! These golden bites are the ultimate flavor bomb. Packed with chickpeas, garlic, and spices, they’re the kind of snack you’ll keep reaching for.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

40 min

SERVES

24 balls

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Golden, crispy, and packed with bold flavors!! These herby chickpea bites are everything you want in a falafel, minus the frying. They’re light but satisfyingly crunchy, loaded with garlic, cumin, and fresh herbs for that perfect balance of flavor. Whether you stuff them in a warm pita, toss them over a fresh salad, or dip them in creamy tahini sauce, they’re the kind of meal that feels both nourishing and indulgent. And the best part? They’re baked, not fried, so you get all the crunch without the extra oil.

These little crispy gems are beyond versatile! Tuck them into warm pita with fresh veggies and a drizzle of tahini for a classic falafel wrap. Throw them over a big salad with cucumbers, tomatoes, and a lemony dressing for a light but filling meal. Or just dunk them straight into hummus (no judgment here). Want to level it up? Pair them with roasted veggies, herby yogurt sauce, or even a spicy harissa dip.

Got leftovers? Pop them in an airtight container in the fridge for up to 4 days. Reheat them in the oven or air fryer at 180°C (350°F) for about 5 minutes to keep that crispy magic alive. For long-term storage, freeze them on a baking sheet before transferring them to a bag – just bake straight from frozen when you’re ready!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Baked Falafel
Baked Falafel
Baked Falafel
Baked Falafel

LET’S MAKE A PIECE OF HAPPINESS

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked Falafel

Baked Falafel

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 12-24 hrs + 40 min
  • Yield: 24 falafel balls
Print Recipe

Description

Recommended Equipment

  • medium mixing bowl
  • food processor
  • small cookie scoop (or tablespoon)

Ingredients

Units Scale
  • 250 grams dry chickpeas
  • 2 tbsp olive oil
  • 2 tsp baking powder
  • 5 grams fresh parsley
  • 5 grams fresh cilantro
  • 5 leaves fresh mint
  • 1 yellow onion
  • 4 garlic cloves
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp za'atar
  • 1/2 tsp white pepper

Instructions

  1. Soak the dried chickpeas in 750ml (3 cups) of cold water for about 12-24 hours and store them in the fridge. The next day, drain, rinse, and let them sit for a moment to remove excess water. Preheat the oven to 220°C / 428°F (fan-assisted).
  2. Add the chickpeas along with the other ingredients to a food processor and blend until you get a crumbly yet moldable mixture. Use a small cookie scoop to shape the mixture into 30g/1oz falafel balls and place them on a baking sheet lined with parchment paper. Bake for about 25-30 minutes until golden brown.
  • Passive Time: 12-24 hrs
  • Cook Time: 40 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Sabich SandwichSabich Sandwich Brownie Batter Chocolate HummusBrownie Batter Chocolate Hummus Crispy Rice Paper with Mango Avocado Cashew SaladCrispy Rice Paper with Mango Avocado Cashew Salad Tropical Granola - Coconut Mango Pineapple & BananaTropical Granola – Coconut Mango Pineapple & Banana

Sabich Sandwich

Sabich Sandwich

von | Juni 6, 2024 | 30 TO 60 MINUTES, BREAD, CHICKPEAS, CILANTRO, DINNER, EGGPLANT, HERBACEOUS, LUNCH, MIDDLE EAST, SPICY, TANGY & ZESTY, VEGAN

Sabich Sandwich

Sabich Sandwich

JUMP TO RECIPE
JUMP TO VIDEO

June 6, 2024 by Kimberly

Dive into the ultimate Sabich sandwich: crispy eggplant, fresh tomato cucumber salad, creamy tahini, spicy zhough, tangy mango sauce and crunchy chickpeas. Pure flavor explosion!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

40 min

SERVES

2 sandwiches

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Meet your new favorite sandwich: the Sabich. Inspired by Yottam Ottolenghi this Middle Eastern delight packs a punch with crispy eggplant, fresh tomato cucumber salad, creamy tahini, spicy zhoug, tangy mango sauce, and crunchy chickpeas. It’s a vegan feast that’s not only incredibly delicious but also super easy to make. Perfect for lunch or dinner, this Sabich sandwich is all about bold flavors and textures.

Start with a warm bread, then layer on the crispy eggplant, followed by the tomato cucumber salad. Drizzle with tahini sauce and add a spoonful of zhoug for that spicy kick. Top it off with chickpeas and a splash of mango sauce. Wrap it up and enjoy! It’s best served fresh and warm, making it a perfect quick meal.

Store any leftover components separately in airtight containers. The crispy eggplant and salad can stay fresh in the fridge for up to two days. When ready to eat, reheat the eggplant in the oven and assemble your sandwich fresh for the best taste.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Sabich Sandwich
Sabich Sandwich

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-664d5f38 { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-664d5f38 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sabich Sandwich

Sabich Sandwich

  • Author: Kimberly
  • Total Time: 40 minutes
  • Yield: 2
Print Recipe

Description

GOOD TO HAVE ON HAND

  • small bowl
  • garlic press
  • sharp knife
  • cutting board
  • hand blender (or food processor)
  • mortar & pestle
  • medium bowl
  • 3 small bowls
  • sieve
  • large pan

 

Ingredients

Units Scale
TAHINI SAUCE
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp maple syrup
  • 1 garlic clove
  • salt & pepper to taste
MANGO SAUCE
  • 1 ripe mango
  • 1/8 tsp chili flakes
ZHOUG
  • 10 grams fresh cilantro
  • 5 grams fresh parsley
  • 1 jalapeno
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 4 tbsp cold water
  • 1 garlic clove
  • 5 cardamom capsules
  • 3 cloves
  • 1/2 tsp cumin
  • pinch of pepper
TOMATE CUCUMBER SALAD
  • 100 grams tomatoes
  • 100 grams cucumber
  • 1 small red onion
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • some parsley leaves
ROASTED CHICKPEAS
  • 130 grams drained chickpeas
  • 1/2 tbsp olive oil
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/8 tsp salz
  • 1/8 tsp curry
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
EGGPLANT SLICES
  • 1 eggplant
  • 2 tbsp cornstarch
  • 2 tbsp ghee/clarified butter
OTHER INGREDIENTS
  • 2 pita breads

Instructions

  1. For the tahini sauce, mix tahini and water in a small bowl until smooth. Press in one peeled garlic clove, add maple syrup and lemon juice, and mix well. Season with salt and pepper and set aside.
  2. For the mango sauce, peel the mango and blend the soft flesh in a tall container with a hand blender until creamy, adding a bit of water if needed. Add chili flakes to taste and stir. Set aside.
  3. For the Zhoug, first grind the 3 cloves and the contents of 5 cardamom pods in a mortar. Put this powder in a tall container that fits the hand blender, and add the following: cilantro leaves, parsley leaves, 4 tablespoons of cold water, 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1/2 teaspoon of cumin, 1 jalapeno without the stem, and 2 peeled garlic cloves. Blend everything into a pesto-like paste and set aside.
  4. For the tomato-cucumber salad, wash the tomatoes and cucumber well. Cut both into small, even pieces and put them in a medium bowl. Peel the red onion, cut it into thin strips, and add to the bowl. Finely chop a few parsley leaves and add them too. Finally, add 1 tablespoon of olive oil and 1 tablespoon of lemon juice and mix well. Set aside.
  5. For the roasted chickpeas, preheat the oven to 200°C / 392°F. Rinse the chickpeas thoroughly under running water and let them drain. In a medium bowl, mix together the spice blend: 1/2 tablespoon of olive oil, 1/4 teaspoon of cumin, 1/4 teaspoon of smoked paprika, 1/8 teaspoon of salt, 1/8 teaspoon of curry powder, 1/8 teaspoon of dried garlic, and 1/8 teaspoon of dried onion. Put the chickpeas in a clean kitchen towel and gently rub them dry, removing any loose skins. Mix the chickpeas with the spice paste in the bowl until they’re well coated. Spread the chickpeas on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes. Place the pita breads in the oven for the last 10 minutes.
  6. Finally, prepare the eggplant slices. Wash and dry the eggplant, then cut it into slices about 1 cm thick. Spread 2 tablespoons of cornstarch on a small plate and coat the eggplant slices on both sides, shaking off any excess. Fry the slices in a hot pan with 2 tablespoons of clarified butter until crispy on both sides, then let them drain on a paper towel.
  7. To assemble, spread tahini sauce on each piece of bread, add tomato-cucumber salad, then a few eggplant slices, and top with Zhoug and mango sauce. Finally, sprinkle the roasted chickpeas on top. Enjoy your delicious creation!

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 40 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Baked FalafelBaked Falafel Chicken Shawarma MarinadeChicken Shawarma Marinade Chicken Shawarma PlateChicken Shawarma Plate Spicy Rice Shrimp Bowl & Mango Avocado SalsaSpicy Rice Shrimp Bowl & Mango Avocado Salsa

Basic Hummus

Basic Hummus

von | Jan. 20, 2024 | CREAMY, DIPS & SPREADS, MIDDLE EAST, UP TO 30 MINUTES, VEGAN

Basic Hummus

Basic Hummus

JUMP TO RECIPE
JUMP TO VIDEO

January 20, 2024 by Kimberly

Discover delicious Basic Hummus, a healthy, creamy snack! Perfect for dipping, it’s packed with flavor and nutrients. A must-try for all food lovers!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

10 min

SERVES

4 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Indulge in the delightful flavors of homemade Hummus. This creamy, protein-rich spread is not just delicious, but also a healthy snack option. Made from simple, wholesome ingredients, this easy Hummus recipe is perfect for health enthusiasts and food lovers alike. Whether you’re a fan of vegan options or looking for gluten-free snacks, this nutritious dip fits all palates.

Hummus is incredibly versatile, making it a perfect addition to any meal. Spread it on warm pita bread for a classic experience, or use it as a dip with crunchy vegetables for a healthy treat. It’s an excellent companion and can be customized to your liking. Add a sprinkle of olive oil and a dash of paprika to enhance its flavors, making it an irresistible centerpiece for your gatherings.

To keep your homemade Hummus fresh and flavorful, store it in an airtight container in the refrigerator. It stays good for up to a week, ensuring you have a protein-rich Hummus snack ready at all times.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Basic Hummus
Basic Hummus

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-01ef2920 { position: relative; overflow: hidden; padding-top: 177.62%; } .tasty-recipe-responsive-iframe-container-01ef2920 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Basic Hummus

Basic Hummus

  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 4
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • sieve
  • food processor

 

Ingredients

Units Scale
HUMMUS BASE
  • 265 grams cooked chickpeas, drained
  • 2 tbsp oilve oil
  • juice of half a lemon
  • 60 grams tahini
  • 1 garlic clove
  • 1/4 tsp salt
  • 1/4 tsp cumin
  • 4-5 ice cubes
TOPPINGS
  • chickpeas
  • parsley
  • paprika powder
  • za’atar
  • olive oil

Instructions

  1. Pour the chickpeas from the tin into a sieve and rinse them with cold water until no more bubbles form from the aquafaba. You can also collect the aquafaba and use it for other vegan dishes.
  2. Peel the garlic clove and cut the lemon in half.
  3. Pour the chickpeas into the food processor. You can keep a few chickpeas for decoration. Add the garlic clove, tahini, salt, olive oil and cumin. Now blend everything well at medium speed until you have a crumbly but creamy mixture.
  4. Next, add the ice cubes in batches while the machine is running. Blend for about 1-3 minutes (depending on the model) on highest until a creamy, smooth and airy mixture is formed. Season to taste with salt, lemon juice and garlic if necessary. If the hummus is too thick, you can add a little cold water and blend again.
  5. Now pour the hummus into a deep plate and garnish with olive oil, chickpeas, herbs and paprika powder as desired.
  • Cook Time: 10 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Pink HummusPink Hummus Guacamole with Tomatoes & Red OnionGuacamole with Tomatoes & Red Onion Mint Garlic DipMint Garlic Dip Apple Leek Dip with Veggies & BreadApple Leek Dip with Veggies & Bread

Roasted Eggplant with Tahini Yogurt Sauce

Roasted Eggplant with Tahini Yogurt Sauce

von | Jan. 18, 2024 | AUTUMN, CREAMY, DINNER, LUNCH, MIDDLE EAST, NUTTY, UP TO 30 MINUTES, VEGETABLES, VEGETARIAN, WINTER

Roasted Eggplant with Tahini Yogurt Sauce

Roasted Eggplant with Tahini Yogurt Sauce

JUMP TO RECIPE
JUMP TO VIDEO

January 18, 2024 by Kimberly

Indulge in Roasted Eggplant with Tahini Yogurt Sauce, a tantalizing, easy-to-prepare dish that promises a burst of exquisite flavors in every bite!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Embark on a culinary journey with this Roasted Eggplant with Tahini Yogurt Sauce, a dish that masterfully combines simplicity with exotic flavors. Perfect for those who adore vegetarian recipes, this easy-to-prepare entrée is a gourmet treat. Made with succulent roasted eggplant and draped in a homemade tahini yogurt sauce, it’s a delicious addition to any meal or a highlight on its own.

Serving this dish is a breeze and it’s incredibly versatile. Present it as a stunning centerpiece for a family-friendly vegetarian meal or as a side dish that complements a variety of mains. The creamy tahini yogurt sauce adds a savory richness, making it an instant hit. To elevate the experience, garnish with fresh herbs or a sprinkle of toasted sesame seeds. Pair with crusty bread or a light salad for a complete, flavorful eggplant dinner idea.

Refrigerate any leftovers in an airtight container, ensuring it stays fresh and delicious. Enjoy it within the next 2 days. The flavors often deepen, making the reheated dish even more delicious.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Roasted Eggplant with Tahini Yogurt Sauce
Roasted Eggplant with Tahini Yogurt Sauce

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-27afa93a { position: relative; overflow: hidden; padding-top: 177.62%; } .tasty-recipe-responsive-iframe-container-27afa93a iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Eggplant with Tahini Yogurt Sauce

Roasted Eggplant with Tahini Yogurt Sauce

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 2
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • small bowl
  • medium bowl
  • mortar

 

Ingredients

EGGPLANT
  • 1 eggplant
  • 4 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp ground pepper
  • 1/8 tsp dried coriander powder
  • 1/8 tsp cinnamon
  • 1/8 tsp oregano
  • 1/8 tsp garlic powder
  • 1/8 tsp chili flakes
  • 2 cardamom capsules
TAHINI YOGURT SAUCE
  • 2 tbsp tahini
  • 4 tbsp cold water
  • 2 tbsp yogurt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 garlic clove
  • 1/8 tsp salt
TOPPINGS
  • dates
  • chives
  • mint
  • lemon juice
  • olive oil

Instructions

  1. Preheat the oven to 230°C (450°F).
  2. Wash the eggplant and cut into 1 cm (1/2 inch) thick slices. Cut the chives into fine rolls and roughly chop the mint.
  3. Cut the dates into small pieces and crush the contents of the cardamom pods with a mortar.
  4. Mix spices together in a small bowl: 1/4 tsp salt and 1/8 tsp each of the ground pepper, coriander, cinnamon, oregano, garlic, chilli and the contents of two cardamom pods. Stir everything together and set aside.
  5. Place the eggplant slices on a baking tray lined with baking paper, spread 4 tablespoons of olive oil and the spice mixture over them. Rub all the slices with your hands and spread the oil and spices evenly. Now place the tray in the oven and bake the eggplant for 20 minutes.
  6. In the meantime, mix the tahini-yoghurt sauce in a medium-sized bowl. Mix 2 tbsp tahini with 4 tbsp water until smooth. Then add 2 tbsp yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, 1 clove of garlic and 1/8 tsp salt and mix well.
  7. Remove the eggplant slices from the oven and arrange them on a large plate. Pour over the tahini-yoghurt sauce and serve with freshly ground pepper, the date pieces, chives, mint and a few sprinkles of olive oil and lemon juice.
  • Cook Time: 25 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Roasted Pumpkin with Garlic Yogurt Sauce & PistachiosRoasted Pumpkin with Garlic Yogurt Sauce and Pistachios Lemon Broth with Pasta Broccoli & PeasLemon Broth with Pasta, Broccoli & Peas Tomato Soup & Caramalized Onion Grilled Cheese SandwichTomato Soup & Caramalized Onion Grilled Cheese Sandwich Cherry Almond Marzipan OatsCherry Almond Marzipan Oats

Chicken Shawarma Plate

Chicken Shawarma Plate

von | Dez. 12, 2023 | 60 TO 120 MINUTES, CHICKEN, COMFORT FOOD, DINNER, KOREAN, LUNCH, MIDDLE EAST, OMNIVORE, SPICY

Chicken Shawarma Plate

Chicken Shawarma Plate

JUMP TO RECIPE
JUMP TO VIDEO

December 12, 2023 by Kimberly

Experience a taste symphony with this Chicken Shawarma Plate – succulent spiced chicken, vibrant fresh veggies, and a zesty mint-garlic dip. A flavorful journey on every plate!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

60 min

SERVES

2 plates

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Savor the exotic flavors of my Chicken Shawarma Plate! Succulent, spice-infused chicken, paired with a medley of fresh tomatoes and cucumbers, all enhanced by a zesty mint-garlic dip. This culinary masterpiece promises a taste journey that’s as bold and exciting as it is delicious. Elevate your dining experience with this harmonious fusion of textures and spices, making every bite a celebration of Middle Eastern culinary delights.

Serve a delicious chicken shawarma plate by combining the seasoned chicken with the fresh tomato, cucumber and parsley salad and the spicy mint garlic dip. Feel free to add rice or chubz, a Lebanese bread, as well. This versatile dish offers a fusion of flavors and textures that can be enjoyed on any occasion. A simple but delicious culinary adventure awaits!

To store the Chicken Shawarma Plate, refrigerate any leftovers promptly. Keep the spiced chicken, tomato-cucumber salad, mint-garlic dip, and other components in separate airtight containers. This helps maintain their individual flavors and textures. When reheating, warm the chicken separately to preserve its tenderness. Consume within a day or two for the best taste and freshness.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Chicken Shawarma Plate
Chicken Shawarma Plate

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-8e06529f { position: relative; overflow: hidden; padding-top: 177.62%; } .tasty-recipe-responsive-iframe-container-8e06529f iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Shawarma Plate

Chicken Shawarma Plate

  • Author: Kimberly
  • Total Time: 60 min
  • Yield: 2
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • small bowl
  • medium bowl
  • frying pan

Ingredients

Units Scale
CHICKEN
  • 400 grams chicken breast or boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 3 garlic cloves
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/4 tsp turmeric
  • 1/4 tsp curry
  • 1/8 tsp cinnamon
  • 1/8 tsp pepper
SALAD
  • 200 grams tomatoes
  • 150 grams cucumber
  • 80 grams red onion
  • 1 tbsp parsley
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/8 tsp salt
  • 1/8 tsp pepper
DIP
  • 200 grams yogurt
  • 12 leaves fresh mint
  • 1 garlic clove
  • 1/4 tsp salt
  • 1/8 tsp pepper

Instructions

  1. Start by preparing the chicken marinade, since it needs resting time. Cut the chicken into small pieces if using breast, or leave boneless thighs whole. In a bowl, mix 1 tbsp olive oil with 1 tbsp lemon juice. Remove the skin from 3 garlic cloves, press them into the bowl, and add 1 tsp cumin, 1 tsp smoked paprika powder, ¼ tsp turmeric, ¼ tsp curry powder, ⅛ tsp cinnamon, 1 tsp salt, and ⅛ tsp black pepper. Stir well, then add the chicken and mix until every piece is coated. Cover the bowl and place it in the fridge for about 30 minutes.
  2. While the chicken marinates, move on to the salad and dip. Cut the tomatoes, cucumber, and onion into small pieces. Pluck the parsley leaves, chop them finely, and set everything aside. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt and pepper, but don’t combine the salad yet; that comes right before serving.
  3. Next, prepare the yogurt dip. Peel 1 garlic clove and chop or press it. Stack a few mint leaves, roll them up, slice into fine rings, and chop finely. In another small bowl, add the yogurt, garlic, mint, ¼ tsp salt, and ⅛ tsp black pepper. Stir until creamy, then refrigerate the dip while finishing the chicken.
  4. When the chicken has marinated long enough, heat a large frying pan over medium heat. There’s no need to add extra oil — the marinade already has enough. (Optional: Thread the chicken onto soaked wooden or metal skewers.) Place the chicken in the hot pan and let it cook without moving it, until it turns white around the edges and golden underneath. Then flip and cook for the same amount of time on the other side, until golden brown and cooked through.
  5. While the chicken cooks, quickly finish the salad. Add the chopped tomato, cucumber, onion, and parsley to the olive oil–lemon dressing and toss everything together. Once the chicken is ready, arrange it on plates, add the salad on the side, and either spoon the mint garlic yogurt dip over the top or serve it separately.
  • Passive Time: 30 min
  • Cook Time: 30 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Chicken Shawarma MarinadeChicken Shawarma Marinade Spicy Butter ChickenSpicy Butter Chicken Juicy Pan-Fried Pork DumplingsJuicy Pan-Fried Pork Dumplings Chicken Katsudon with Napa CabbageChicken Katsudon with Napa Cabbage

Tomato, Cucumber & Parsley Side Salad

Tomato, Cucumber & Parsley Side Salad

von | Dez. 11, 2023 | CUCUMBER, MIDDLE EAST, REFRESHING, SALADS, TOMATO, UP TO 30 MINUTES, VEGAN

Tomato, Cucumber & Parsley Side Salad

Tomato, Cucumber & Parsley Side Salad

JUMP TO RECIPE
JUMP TO VIDEO

December 11, 2023 by Kimberly

A vibrant medley of juicy tomatoes, crisp cucumbers, and fresh parsley harmonize in a refreshing salad. Bursting with flavors, it’s a delightful symphony of taste and texture on your plate.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

15 min

SERVES

2 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Enjoy a tasty side salad with fresh tomatoes, crunchy cucumbers, and flavorful parsley. It’s a simple mix that brings a burst of deliciousness to your meals. This easy-to-make salad is perfect with bread or shawarma chicken and this easy mint garlic dip, adding a refreshing and light touch to your plate. Try it for a quick, fresh bite that makes any meal better.

Serve this delightful salad by tossing the fresh tomatoes, crunchy cucumbers, and flavorful parsley together in a bowl. Drizzle with a light vinaigrette or a squeeze of lemon for an extra kick. Pair it with your favorite bread or alongside chicken as a wonderful component for a whole meal, take a look at my Chicken Shawarma Plate. Keep it chilled for a cool, refreshing experience. Quick, easy, and bursting with flavors, this salad is a perfect addition to any table.

Store the salad in an airtight container in the refrigerator. If you’ve added dressing, store it separately to maintain the crunch. Consume within a day or two for optimal taste. A quick toss before serving revives its flavors, ensuring a crisp and delicious experience every time.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Tomato, Cucumber & Parsley Side Salad
Tomato, Cucumber & Parsley Side Salad

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-33049e72 { position: relative; overflow: hidden; padding-top: 177.62%; } .tasty-recipe-responsive-iframe-container-33049e72 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tomato, Cucumber & Parsley Side Salad

Tomato, Cucumber & Parsley Side Salad

  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 2
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • medium sized bowl

Ingredients

Units Scale
DRESSING
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/8 tsp salt
  • 1/8 tsp pepper
SALAD
  • 200g tomatoes (7 oz.)
  • 150g cucumber (5 oz.)
  • 80g red onion (3 oz.)
  • 1 tbsp parsley

Instructions

  1. Cut the tomatoes, cucumber and onion into small pieces. Pluck the parsley from the stalks and chop finely.
  2. In a medium-sized bowl, mix 2 tbsp olive oil, 1 tbsp lemon juice and salt and pepper to taste.
  3. Now add the chopped tomatoes, cucumber and onion and the finely chopped parsley and mix everything into a salad.
  • Cook Time: 10 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Pico de GalloPico de Gallo Classic Cucumber SaladClassic Cucumber Salad Artichoke Chickpeas SaladArtichoke Chickpeas Salad Whipped Feta & Rainbow VeggiesWhipped Feta & Rainbow Veggies