Falafel with tabbouleh salad

Defrost the tabbouleh according to the instructions on the packaging. Heat the falafels in the oven. Chop the mint and squeeze the garlic with a garlic press. Mix the garlic, mint and lemon juice with the Greek yogurt and season to taste. Arrange the tabbouleh in a bowl, place the falafels next to it and the yogurt sauce on top. Garnish with the grilled chickpeas and mint.

Tip: if you're using ready-to-eat falafels, check if they can be eaten cold. This is not the case with all brands.