Baked Falafel

Baked Falafel

Baked Falafel

Baked Falafel

February 2, 2025 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.

40 MINUTES

EASY

VEGAN

MIDDLE EAST

24 FALAFEL BALLS

CRISPY

PICNIC

SNACKS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

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.

How to serve
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.

How to store
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 passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

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
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Baked Falafel

Baked Falafel


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

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

Sabich Sandwich

Sabich Sandwich

Sabich Sandwich

Sabich Sandwich

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!

40 MINUTES

EASY

VEGAN

MIDDLE EAST

721 PER PORTION

SPICY

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

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.

How to serve
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.

How to store
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 passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

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

 

 

Sabich Sandwich
Sabich Sandwich
Sabich Sandwich
„Let’s make a piece of happiness“
Print
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Sabich Sandwich

Sabich Sandwich


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

Description

RECOMMENDED EQUIPMENT

  • 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

Basic Hummus

Basic Hummus

Basic Hummus

Basic Hummus

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!

10 MINUTES

EASY

VEGAN

ARABIC

209 PER PORTION

CREAMY

EVERYDAY

DIPS & SPREADS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

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.

How to serve:
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.

How to store:
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 passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

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

 

 

Basic Hummus
Basic Hummus
Basic Hummus

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

HUMMUS BASE

  • 1 can cooked chickpeas (drained net weight: 265g or 9 oz)
  • 2 tbsp oilve oil
  • juice of half a lemon
  • 60g tahini (1/4 cup)
  • 1 garlic clove
  • 1/4 tsp salt
  • 1/4 tsp cumin
  • 4-5 ice cubes

TOPPINGS

  • chickpeas
  • parsley
  • paprika powder
  • za’atar
  • olive oil
Basic Hummus
}

ACTIVE: 5 min

PASSIVE: –

PREPARATIONS

Recommended Equipment
  • sharp knife
  • cutting board
  • sieve
  • food processor
  • 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.
  • Peel the garlic clove.
  • Cut the lemon in half.
    }

    ACTIVE: 5 min

    PASSIVE: –

    COOKING

    1. 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.

    2. Next, add the ice cubes in batches while the machine is running. Blend for about 1-3 minutes (depending on the model) on hightest 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.

    3. Now pour the hummus into a deep plate and garnish with olive oil, chickpeas, herbs and paprika powder as desired.

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

    Roasted Eggplant with Tahini Yogurt Sauce

    Roasted Eggplant with Tahini Yogurt Sauce

    Roasted Eggplant with Tahini Yogurt Sauce

    Roasted Eggplant with Tahini Yogurt Sauce

    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!

    25 MINUTES

    EASY

    VEGETARIAN

    ARABIC

    372 PER PORTION

    NUTTY / CREAMY

    EVERYDAY

    LUNCH / DINNER

    AUTUMN / WINTER

    INTRODUCTION

    ABOUT THE RECIPE

    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.

    How to serve:
    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.

    How to store:
    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 passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

    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
    Roasted Eggplant with Tahini Yogurt Sauce

    „Let’s make a piece of happiness“

    INGREDIENTS

    FOR 2 PORTIONS

    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
      Roasted Eggplant with Tahini Yogurt Sauce
      }

      ACTIVE: 5 min

      PASSIVE: –

      PREPARATIONS

      Recommended Equipment
      • sharp knife
      • cutting board
      • small bowl
      • medium bowl
      • mortar
      • Preheat the oven to 230°C (450°F)
      • Wash the eggplant and cut into 1 cm (1/2 inch) thick slices.
      • Peel the garlic clove.
      • Cut the chives into fine rolls.
      • Roughly chop the mint.
      • Cut the dates into small pieces.
      • Crush the contents of the cardamom pods with a mortar.
        }

        ACTIVE: 10 min

        PASSIVE: 10 min

        COOKING

        1. 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.

        2. 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.

        3. 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.

        4. 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.

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

        Chicken Shawarma Plate

        Chicken Shawarma Plate

        Chicken Shawarma Plate

        Chicken Shawarma Plate

        November 28, 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!

        60 MINUTES

        EASY

        OMNIVORE

        ARABIC

        485 PER PORTION

        COMFORT FOOD

        EVERYDAY

        DINNER

        ALL YEAR

        INTRODUCTION

        ABOUT THE RECIPE

        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.

        How to serve:
        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!

        How to store:
        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 passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

        Kimberly the Zett Signature

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

         

         

        Chicken Shawarma Plate
        Chicken Shawarma Plate
        Chicken Shawarma Plate

        „Let’s make a piece of happiness“

        INGREDIENTS

        For 2 People

        CHICKEN

        • 400g (14 oz.) chicken breast or boneless, skinless chicken thighs
        • 1 tsbp 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

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

        DIP

        • 200g yogurt (7 oz.)
        • 12 leaves fresh mint
        • 1 garlic clove
        • 1/4 tsp salt
        • 1/8 tsp pepper
        Chicken Shawarma Plate
        }

        ACTIVE: 20 min

        PASSIVE: 0 min

        PREPARATIONS

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

        Chicken

        • If you are using chicken breast, cut it into small pieces. If you are using boneless and skinless chicken thighs, you can also leave them whole.
        • Remove the skin from the 3 garlic cloves.
        • In a bowl, mix together 1 tbsp olive oil and 1 tbsp lemon juice.
        • Squeeze the garlic cloves into the bowl with the olive oil and lemon juice. Now add 1 tsp cumin, 1 tsp smoked paprika powder, 1/4 tsp turmeric, 1/4 tsp curry powder, 1/8 tsp cinnamon, 1 tsp salt and 1/8 tsp black pepper and mix well.
        • Place the chicken in the marinade and mix everything well so that the entire chicken is covered with the marinade.
        • Now place the bowl in the fridge. Leave it in the fridge to marinate for about 30 minutes.

        Salad

        • Meanwhile cut the tomatoes into small pieces.
        • Cut the cucumber into small pieces.
        • Cut the onion into small pieces.
        • Pluck the parsley from the stalks and chop finely.

        Dip

        • Remove the skin from the garlic clove.
        • Stack the mint leaves on top of each other and roll them up. Then cut into rings and chop finely.
        }

        ACTIVE: 10 min

        PASSIVE: 30 min

        COOKING

        1. Place 200g (7 oz.) yogurt in the small bowl. Add the garlic clove with a press. Finally, add 1/4 tsp salt and 1/8 tsp finely ground pepper, as well as the finely chopped mint, and mix everything into a creamy dip.

        2. In a medium bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice and salt and pepper to taste.

        3. Now add the chopped tomato, cucumber and onion pieces and the finely chopped parsley and mix everything into a salad.

        4. When the chicken has finished marinating, heat a large frying pan over a medium heat. It is not necessary to add any more fat, as the chicken already has oil in the marinade. The chicken pieces can now be placed on wooden or metal skewers before frying, but this is not a must. Tip: If you want to use wooden skewers, place them in a bowl of water 1 hour before use so that they can soak up the oil and won’t burn during frying.

        5. Either place the chicken on skewers in the pan or fry them individually. To ensure proper juiciness in chicken so that it does not become dry, turn it only once during frying. When you place the raw chicken in the pan, let it cook on the side over a medium heat until it turns white around the edges, which is the sign that the bottom half is cooked through. Then you can turn it over. Then fry for the same amount of time on the other side.

        6. When the meat is ready, arrange it on two plates, place the salad next to it and serve the mint and garlic sauce separately or spread directly over the chicken.

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

        Tomato, Cucumber & Parsley Side Salad

        Tomato, Cucumber & Parsley Side Salad

        Tomato, Cucumber & Parsley Side Salad

        Tomato, Cucumber & Parsley Side Salad

        November 28, 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.

        15 MINUTES

        EASY

        VEGAN

        ARABIC

        133 PER PORTION

        REFRESHING

        EVERYDAY

        SALAD

        ALL YEAR

        INTRODUCTION

        ABOUT THE RECIPE

        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.

        How to serve:
        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.

        How to store:
        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 passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

        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
        Tomato, Cucumber & Parsley Side Salad

        „Let’s make a piece of happiness“

        INGREDIENTS

        FOR 2 PEOPLE

        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 
        Tomato, Cucumber & Parsley Side Salad
        }

        ACTIVE: 7 min

        PASSIVE: 0 min

        PREPARATIONS

        Recommended Equipment
        • sharp knife
        • cutting board
        • medium sized bowl
        • Cut the tomatoes into small pieces.
        • Cut the cucumber into small pieces.
        • Cut the onion into small pieces.
        • Pluck the parsley from the stalks and chop finely.
        }

        ACTIVE: 3 min

        PASSIVE: 0 min

        COOKING

        1. In a medium-sized bowl, mix 2 tbsp olive oil, 1 tbsp lemon juice and salt and pepper to taste.

        2. Now add the chopped tomatoes, cucumber and onion and the finely chopped parsley and mix everything into a salad.

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