In the Levant, falafel is street food – stuffed into flatbread with vegetables and sesame sauce. Our falafel salad takes those same ingredients and puts them in a bowl instead of bread. It’s not an old tradition, just one of the ways people love eating falafel today: as a fresh, vegetarian meal.
How we serve it
At Dunya in Mannheim we place crispy fried falafel with a golden crust on a colourful bed of leaves, tomatoes, cucumber, sweetcorn, red cabbage, olives and carrots. Mild peppers and radishes add freshness, while toasted flatbread and pumpkin seeds bring the crunch. Every ingredient has a job: red cabbage and carrots for colour and crunch, sweetcorn for a bit of sweetness, olives for saltiness.
It comes with a creamy sesame yoghurt dressing. It picks up the nutty flavour of the sesame sauce you know from falafel, and the yoghurt makes it lighter.
When it hits the spot
The falafel salad is a meal in its own right – at lunchtime, when you want something quick but proper, or in the evening for anyone eating vegetarian. If you’d rather have your falafel on its own, order it as a starter or as a falafel plate from the mains.
At a mixed table, it holds its own: while others share shawarma or the Dunya Grill Platter, you’ve got a complete meat-free meal. To start, have a bowl of hummus or a lentil soup. If you like a bit more spice, add some muhammara.
For the office
A filling vegetarian salad is always in demand for team lunches and meetings. We deliver food to offices as catering within about 70 km of Mannheim.
