Falafel Pitas with Tahini Sauce

Hello and happy Sunday! {ad}

You may remember the #grillitarier campaign by Migros, which is all about celebrating summer and firing up the barbecue. I shared the following vegan bbq recipes in collaboration with Migros last year:

And today I’m delighted to share this super simple recipe for filled (or topped) pita breads, using the falafels from Cornatur. It’s an easy way to turn these chickpea-based bites into a satisfying summer dish (serves 4).

Ingredients:

  • 4 pita breads
  • 1 packet falafels (I used these)
  • 130g plain soy yogurt
  • 3 tbsp tahini
  • 1 pinch of salt (I used the chili sea salt from Migros)
  • 1 tbsp lime juice
  • 1 bunch coriander, chopped
  • fresh arugula
  • 1 ripe avocado
  • pomegranate seeds

 

Method:

  1. For the sauce: combine the yogurt, tahini, lime juice, salt and ca. 3/4 of the coriander.
  2. Cut the pitas open half way on the sides and dab some water onto both sides.
  3. Grill the pita breads on both sides while also cooking the falafels on the grill.
  4. Either fill (or top) the pita breads with the tahini dressing, washed arugula, falafels and sliced avocado, topping with pomegranate seeds and the rest of the coriander for extra flavor. Enjoy!

This recipe embodies my personal Grill Rule: Always dress to impress 😉 A tasty dressing and extra little garnishes are what can take simple ingredients to the next level.

Do you have a grill rule or tip to share?

Mediterranean Tofu Skewers

Hello and happy Monday!

The weather here in Zurich has been incredible – hot, sunny and all things summery – the perfect weather for barbecuing. One of my current favorites for throwing on the grill are these flavorsome tofu skewers – the recipe for which I came up with in collaboration with Migros, for their summer grill campaign (#grillitarier) 😉

I hope you enjoy!

Mediterranean Tofu Skewers

Makes ca. 9 skewers

Ingredients:

  • 400g tofu (2 x 200g blocks), cubed
  • 100g sundried tomatoes (in olive oil and herbs); drained
  • 100g green olives
  • 1 tbsp olive oil (from the jar of tomatoes)
  • 1/2 tbsp balsamic vinegar
  • salt and cayenne pepper to season
  • 1 yellow bell pepper / veg of choice, sliced

Method:

  1. Prick the cubed tofu with a fork (this will help the marinade soak in more).
  2. Blend together the sundried tomatoes and olives, adding the olive oil, balsamic vinegar and seasoning.
  3. Coat the tofu cubes in the marinade, rubbing the marinade onto the tofu. Cover and leave in the fridge for a few hours (ideally overnight).
  4. Assemble skewers by alternating cubes of tofu and sliced vegetables and cook on a tray over the grill (top with extra marinade that has fallen off).
  5. Serve with sweet potato wedges, quinoa, salad, couscous or whatever your favorite BBQ sides are.

Enjoy!

xoxo

IMG_4146