Colorful salad with falafel

Ingredients for 4 servings:

• 1 head of lettuce
• 1 small oak leaf lettuce
• 1 bulb(s) of fennel
• 400 g mushrooms, brown
• 2 bell peppers, red and yellow
• ½ bunch chives
• 1 potato(s) from the previous day, peeled and cooked
• 5 tbsp rapeseed oil
• 350 ml vegetable broth, vegan
• 3 tbsp Aceto balsamico bianco, vegan
• 1 pinch(s) of sugar
• Salt
• Pepper, mixed, from the mill
• 1 can chickpeas
• 1 onion(s)
• 2 cloves garlic
• ½ bunch coriander
• 3 tbsp ajvar, vegan
• 2 tbsp olive oil
• 4 tbsp flour
• 2 tsp spice mix for falafel, oriental, vegan
• Olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegan

Wash and trim the lettuce, spin dry, and tear into bite-sized pieces. Trim and rinse the fennel and cut into strips. Trim and quarter the mushrooms. Halve the bell peppers, remove the seeds and white membranes, then rinse the bell pepper halves and cut into strips. Heat 2 tablespoons of rapeseed oil in a pan and fry the vegetable strips and mushroom quarters in batches over medium heat for about 3 to 4 minutes, then let cool. Rinse the chives, shake dry, and finely roll them. Mash the potatoes and mix with the vegetable stock. Stir in the vinegar, sugar, and the remaining 3 tablespoons of rapeseed oil, preferably with a fork. Add the chives and season the dressing with a little salt and a few turns of freshly ground pepper. Drain the chickpeas in a sieve and rinse with cold water. Peel the onion and garlic, and finely dice both. Rinse the coriander, shake it dry, and chop the leaves. Blend everything together with the ajvar and 2 tablespoons of olive oil until a creamy paste forms. Then stir in the flour and spice mix and form into small balls. Heat a little olive oil in a pan and fry the balls over medium heat, turning occasionally, for about 5 minutes. Toss the salads with the roasted vegetables and mushrooms. Drizzle with the dressing and serve with the falafel.