Bulgarian salad with hummus and falafel
Salad of bulgur, lemon and zucchini served with falafel and hummus.
Boil the bulgur according to the instructions on the package. Put in a bowl.
Clean the lemon. Meanwhile, grate the yellow skin of half the lemon, halve the lemon and cut into pieces.
Mix the oil, lemon zest and ⅓ of the hummus through the bulgur.
Heat the grill pan without oil or butter over high heat. Cut the zucchini into slices of ½ inch thick and grill 4 minutes. Turn halfway.
In the meantime, heat the remaining oil in a frying pan and fry the falafel in 5 minutes until golden brown.
Meanwhile cut the fresh mint fine. Mix the zucchini and fresh mint through the bulgur.
Serve with the falafel, the rest of the hummus and for the enthusiast with the lemon wedges.
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