{"id":42531,"date":"2024-12-11T17:21:22","date_gmt":"2024-12-11T16:21:22","guid":{"rendered":"https:\/\/bistrobadia.de\/?p=42531"},"modified":"2024-12-11T17:44:58","modified_gmt":"2024-12-11T16:44:58","slug":"falafel-kebab","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/falafel-kebab\/","title":{"rendered":"Falafel kebab"},"content":{"rendered":"\n

Falafel kebab<\/strong> is a delicious fast food that I treat myself to from time to time. However, as I am very spoiled, especially when it comes to falafel quality, I have simply developed a falafel kebab recipe<\/strong> myself. You will definitely enjoy the falafel, salad, sauce and bread. The mixture of different flavors and textures makes the vegetarian kebab a real treat. <\/p>\n\n\n\n

Make your own falafel kebab – it’s all about these 4 components<\/h2>\n\n\n\n

I have eaten many kebabs with falafel<\/strong> in my life and unfortunately there have been a few that didn’t taste so good. Most of the time it was because the falafel wasn’t fresh, spicy or crispy. But sometimes the bread was too soggy, the sauces too limp and the salad too wilted. So here are the instructions for making your own falafel kebab and a few helpful tips: <\/p>\n\n\n\n

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  1. The bread:<\/strong> you can use the classic Turkish flatbread<\/a> or pita bread<\/a>. You can either bake the bread yourself or buy it from an Arab bakery. Warm it again before filling it with the falafel kebab ingredients<\/strong>. <\/li>\n\n\n\n
  2. The falafels:<\/strong> you should make them yourself so that they taste really good. It’s best to make a small stock using the original falafel recipe<\/a>, as you can freeze falafel<\/a>. And if you want to save a few calories, prepare the chickpea balls in a hot air fryer<\/a> or in the oven<\/a> – they will get crispy there too.<\/li>\n\n\n\n
  3. The sauces:<\/strong> are really essential. I recommend a spicy and a refreshing sauce. That’s why I made a spicy harissa mayo and a mild yogurt-mint sauce. <\/li>\n\n\n\n
  4. The salad:<\/strong> my creation consists of marinated red cabbage, crunchy sumac onions with parsley and fresh tomatoes.<\/li>\n<\/ol>\n\n\n\n
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    \"Red<\/a><\/figure>\n\n\n\n
    \"Sumac<\/a><\/figure>\n\n\n\n
    \"Yogurt<\/a><\/figure>\n\n\n\n
    \"Mayo<\/a><\/figure>\n\n\n\n
    \"All<\/a><\/figure>\n\n\n\n
    \"D\u00f6ner<\/a><\/figure>\n<\/figure>\n\n\n\n

    <\/p>\n\n\n\n

    The great thing about stuffed pita pockets is that you can change the ingredients as you wish if there is one you don’t like or can’t tolerate. <\/p>\n\n\n\n

    For example, if you don’t like harissa mayo or you prefer a classic sauce instead of the yoghurt-mint sauce, then make a creamy tzatziki<\/a>. And you can swap the red cabbage salad for coleslaw with fresh herbs<\/a> or tomato and cucumber salad<\/a>. You can even give the falafel an upgrade: Beet falafel<\/a>.<\/p>\n\n\n\n

    Would you like your falafel kebab to be vegan<\/strong>? Then all you need to do is swap the ingredients for the sauces – simply use vegan<\/strong> mayo and vegan<\/strong> yoghurt and your falafel kebab is vegan. <\/p>\n\n\n\n

    Recipe for falafel kebab<\/h2>\n\n\n
    <\/div>
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    \"Brocheta<\/div>\n \n<\/div>\n\n
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