Grilled Falafel with Vegetables and Paprika Ketchup

Vegetarian not your style? Wait until you’ve tried this recipe!


Serves 6

Cook time

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Have you tried this recipe?
Click the stars to rate it.
Share this recipe
Email this recipe


  • 1 packet of falafel mix or mix for vegetarian ‘meatballs’
  • 1 garlic clove
  • 2 red onions
  • 1 egg
  • 2 tbsp fresh mint, chopped
  • 1 tsp shoarma spices (Moroccan spice mix, pita spices, Ras el hanout)
  • ½ zucchini
  • 2 red peppers
  • 1 small red onion
  • a few sprigs of fresh mint
  • freshly ground pepper
  • salt
  • 1 tbsp olive oil
  • naan

For the paprika ketchup

  • 2 medium-sized tomatoes, peeled
  • 320 g roasted red peppers, ready made
  • 50 ml chicken stock
  • 125 ml sherry vinegar
  • 1 garlic clove
  • 3 to 4 tbsp sugar
  • 2 cloves
  • 1 bay leaf
  • 1 tbsp paprika powder
  • ½ tsp chilli powder
  • freshly ground pepper
  • salt


Start with the paprika ketchup. Remove the seeds from the tomatoes and slice the red peppers into pieces. Place in a pot with the chicken stock and vinegar and bring to the boil. Simmer for 5 minutes on a low heat.

Add the crushed garlic, sugar and spices. Let it slowly cook halfway through at a low temperature. Put the contents of the pot through a sieve and season to taste with extra sugar, pepper and salt. Remove the bay leaf and blend finely. Allow to chill.

Now make the falafel. Pour the falafel mix into a deep bowl. Add the crushed garlic and finely chopped onion.

Add the egg, mint and shoarma spices and mix well.

Divide the mixture into equal portions and make balls. Place these in the refrigerator and leave for at least 30 minutes.

Cut the zucchini, red pepper and onion into equal pieces.

Skewer the vegetables and falafel balls alternately on a brochette stick. Season with pepper and salt and brush with a mixture of olive oil and fresh mint.

Grill the vegetarian brochettes for approximately 10 minutes, turning regularly. The cooking time depends on whether you use handmade or ready-made falafel balls. Serve the brochettes with naan bread, a crisp salad and the paprika ketchup.