Main Dishes

            Mixed leaf salad with falafel


Mixing all kind of salads is such a great thing! You get the different nutritions from different greens, it tastes more interesting and it looks so pretty!

Making a pretty salad is easy. Just add veggies in the same color tones sprinkle with some seeds and herbs and here you go!

This time I had a mix of beet leaves, spinach, rucola and wild garlic. A perfect early spring leaf combination! I added some beet (like almost every time), cucumber, radishes, olives, sunflower seeds, cress and onion sprouts. Made a heavenly combination!

Do you also grow your own cress? If not, you should try! First, it's fun watching the little seeds growing, and second because cress is so tasty in your salad or on your bread. Especially around Easter we always grow fresh cress.




I completed that salad with some home made falafel. Those really satisfies me and made out the perfect side part.

When having been for a run in the morning or doing any other sport, only the salad is sometimes not enough, but salad with falafel is perfect.

They are full of nutritions, healthy and refueling. And so tasty.

Those days falafel are really famous and you can get them nearly everywhere but home-made is still the best. Next to cilantro and parsley I also added some wild garlic, because at the moment we have so much of it and I add it to most of our dishes. But you can easily replace it by more cilantro and parsley. But if you have the chance to, try it for a more interesting falafel taste.

So have fun making your own and enjoy!


Mixed leaf salad with falafel



Ingredients for the salad:

(serves two)


6 hand full beet leaves, baby spinach, wild garlic leaves, rucola

1/2 cucumber

1 beet

1 cup olives

4 radishes

1 hand full sunflower seeds

onion sprouts





1. Cook your beet in whole for 30 to 40 minutes. Let cool down and remove the skin.

2. .Wash the salad, divide it onto two plates.

3. Cut the veggies, radishes and beet into small pieces and add to the salad plates. Also add the sunflower seeds, the olives and cress.

4. Add the moustard dressing or the lemon-tahini dressing.


Ingredients for the falafel:

(makes ca. 12)


1 can chickpeas

1 small red onion

3 garlic cloves

1/2 cup fresh parsley, cilantro and wild garlic

1 tbsp wholegrain flour

1/2 tsp salt and pepper

1/2 tsp coriander

1/4 tsp cayenne pepper



1. Pulse all ingredients in a food processor until a creamy paste has formed.

2 Form small round balls and place them on a baking sheet.

3. Bake them in a preheated oven for 20-25 minutes. If you like you can also fry them with some olive oil in a pan.

4. Enjoy with your salad.