Falafel skewers with a grilled pepper salad

Falafel skewers with a grilled pepper salad

Total: 50 Min. | Active: 35 Min.
vegan, lactose-free
Nutritional value / people: 431 kcal
, Fat: 29 g
, Carbohydrate: 29 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pepper salad

600 g coloured peppers
1 red onion, cut into strips
1 garlic clove, pressed
4 tbsp olive oil
2 ½ tbsp white balsamic vinegar
salt and pepper to taste
½ bunch basil, roughly chopped

Lamb skewers

2 parcels Karma Falafel, approx 200 g each
8 wooden skewers
1 tbsp olive oil
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How it's done

Pepper salad

Place the whole peppers on the grill and cook on a high heat until the skin starts to bubble (approx. 10 mins.), turn regularly. Allow to cool a little, remove the seeds and the peel, cut into strips. Stir in the onion. For the dressing, combine the garlic, oil and vinegar, season. Drizzle the dressing over the warm peppers and mix well. Stir in the basil just before serving.

Lamb skewers

Push the falafel onto the skewers, brush with oil.

Charcoal or gas grill: cook on a medium heat for approx. 3 mins. on each side. Serve the skewers with the salad.

Good to know
Serve with: natural yogurt


Cutting sweet peppers

Cutting sweet peppers

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