Falafel skewers with a grilled pepper salad

Total time: 50m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 431 Kcal, 9g Protein, 29g Carbohydrates, 29g Fat


  • Pepper salad
  • 600 g coloured peppers
  • 1 red onions, cut into strips
  • 1 garlic clove, pressed
  • 4 tbsp olive oil
  • 2.5 tbsp white balsamic vinegar
  • salt and pepper to taste
  • 0.5 bunch basil, roughly chopped
  • Lamb skewers
  • 2 parcels vegetarian vegetable balls, approx 200 g each
  • 1 tbsp olive oil
  • 8 wooden skewers

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  • 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.
  • Serve with:

    natural yogurt

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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