Vegetable salad and falafel with tahini sauce

COOKING TIME   45 min

DIFFICULTY: Low

PORTIONS: 4

Ingredients for the salad:

• 1 package of Falafel from Soria Natural
• 3 carrots
• 1 sweet potato
• 2 beetroots
• ½ courgette or zucchini
• 1 red pepper
• Rocket salad leaves
• 1 avocado
• Sunflower seeds

Ingredients for the tahini sauce:

• 3 tablespoons of tahini
• Juice from ½ lemon
• 1 small clove of garlic. Minced
• Water (as much as you need)
• Salt and black pepper to your taste
• 1 tablespoons of olive oil

DIRECTIONS

1. COOK THE VEGETABLES

Wash and chop the vegetables, all of them in similar pieces. 

Put them on an oven tray and add olive oil, salt, black pepper and some springs of thyme.

Cook in the oven at 200 ºC until completely cooked. Be careful! Some vegetables get cooked before others, so take that into account and separate the ones that are already cooked so they don’t get burnt.

2. TAHINI SAUCE

In a bowl, mix the tahini, the lemon juice, the minced garlic and olive oil.

Little by little, add water and blend until obtaining a creamy and smooth texture. Add salt and pepper to your taste and reserve for later.

3. FALAFEL

While the vegetables are cooking in the oven, deep-fry the falafel in olive oil at 180 ºC.

4. SERVING TIME!

In a dish, put a base of fresh rocket salad. Add the cooked vegetables and some slices of avocado.

Put the falafel and add the tahini sauce. Finally, add some sunflower seeds.