Salad with bulgur, falafel, yogurt and mint


  • 250 g of bulgur
  • 1 onion
  • 1/2 cucumber
  • 1 clove of garlic
  • 5 petals of candied tomatoes
  • 1/2 bunch of mint
  • olive oil

For the falafels

  • 1 can of chickpeas (400 g)
  • 1 peeled onion
  • 2 cloves of garlic, peeled
  • 1 tablespoon(s) of cumin powder
  • a few sprigs of mint

  • a few sprigs of fresh parsley

  • the juice of 2 lemons

  • 1/2 teaspoon(s) paprika
  • 1/2 teaspoon(s) salt
  • pepper

  • 2 tablespoons flour
  • 2 tablespoons olive oil for cooking

For the sauce

  • 4 tablespoons of plain yogurt
  • 1 clove of garlic, chopped
  • 2 sprigs of chopped mint


  1. Preheat the oven to 200°C (gas mark 6-7).

  2. Cook the bulgur in boiling salted water according to the instructions on the package, then rinse it under cold water.

  3. Peel the onion, cucumber and garlic. Cut the onion and cucumber into small cubes. Chop the garlic clove and the candied tomatoes. Finely chop the mint.

  4. In a large salad bowl, mix the bulgur with the vegetables and mint, drizzle with olive oil. Set aside in a cool place.

  5. Make the falafels: drain the chickpeas and rinse them in cold water. Blend them with the onion, garlic, cumin, mint, parsley, lemon juice, paprika, salt and pepper until the mixture is smooth. Add the flour and blend again. Form balls the size of a large walnut. Place them on a baking sheet covered with parchment paper and brush them lightly with olive oil. Bake the falafels for 25 minutes, turning them halfway through cooking so that they are golden on all sides.

  6. Make the sauce by mixing the different ingredients.

  7. Arrange the falafels on the bulgur salad. Serve with the sauce.

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