Ingredients
- 2 red onions
- 100 ml white wine vinegar
- 3 whole wheat pitas
- 2 cucumbers
- 2 yellow or orange carrots
- 200 grams Romaine lettuce
- 1 jar of grilled peppers (300 grams, or grill the peppers yourself!)
- 400 grams of falafel of your choice
- 2 tablespoons aioli
- 1 tablespoon lemon juice
- Sesame seeds for garnish
- Oil for frying
- Salt and pepper
- Delicious with lemon wedges
We won't hide it: we are fans of colorful salads. And we prefer those salads to be full of vegetables. Like this delicious and colorful salad, which we based on a falafel sandwich. But with extra vegetables and a slightly different garlic sauce. Really, you have to try this salad! Not only will you get a lot of delicious vegetables, but this salad, with its vibrant colors, is also a true feast to put on the table! Oh, and secretly we are big fans of the pita wedges in this recipe: it's very hard to resist them. Give it a try!
Preparation
- Slice the red onion into thick rings and place them in a saucepan with the white wine vinegar. Bring to a boil over medium heat, then lower the heat and let simmer gently for 10-15 minutes.
- Meanwhile, cut the pitas into triangles. Heat oil in a frying pan and fry the pita wedges in batches until golden brown and crispy. Remove the fried pita wedges from the pan, let them drain on paper towels, and sprinkle with some salt.
- While the pitas are frying, shave the cucumber and carrot into ribbons. Cut the Romaine lettuce into strips. Drain the grilled peppers and slice them into strips.
- Fry the falafel in the same frying pan used for the pita wedges until golden brown and cooked through.
- Meanwhile, mix the aioli with the lemon juice in a small bowl to make a thick dressing.
- Spread the lettuce over a large platter. Top with the cucumber and carrot ribbons, grilled pepper strips, pickled red onions, falafel balls, and pita wedges. Drizzle with a few teaspoons of the aioli dressing and garnish the salad with sesame seeds.
- Serve with lemon wedges.
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