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Baked falafel & cauliflower tabbouleh

Falafel on tray with tabbouleh in bowl

Baked falafel & cauliflower tabbouleh

Name: Baked falafel & cauliflower tabbouleh
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: 3 x 400g cans chickpeas drained (or 250g dried chickpeas, soaked in 1 litre cold water overnight, then drained); 3 tsp ground cumin; 2 tsp ground coriander; 1 tsp cayenne pepper; 1 red onion quartered; 3 garlic cloves; 2 tbsp sesame seeds; 1 ½ tsp baking powder (gluten-free, if you like); 2 small packs parsley stalks and leaves separated, leaves chopped; 4 tbsp olive oil; 1 cauliflower cut into large florets; 1 small pack mint leaves chopped and stalks discarded; 1 lemon juiced

Sophie Godwin – Cookery writer

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Serves 6

Easy

Prep: 30 mins

Cook: 20 mins

A star rating of 2.5 out of 5.4 ratingsRate

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Make a batch of our easy baked falafel for a tasty, low-calorie lunch option. This simple healthy recipe is perfect for pairing with plenty of salad

Gluten-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 x 400g cans chickpeas

drained (or 250g dried chickpeas, soaked in 1 litre cold water overnight, then drained)
3 tsp ground cumin
2 tsp ground coriander
1 tsp cayenne pepper
1 red onion

quartered
3 garlic cloves
2 tbsp sesame seeds
1 ½ tsp baking powder

(gluten-free, if you like)
2 small packs parsley

stalks and leaves separated, leaves chopped
4 tbsp olive oil
1 cauliflower

cut into large florets
1 small pack mint

leaves chopped and stalks discarded
1 lemon

juiced

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Nutrition: per serving

kcal307

low
fat15g
saturates2g
carbs25g
sugars4g
fibre10g
protein12g
salt0.3g

Method

step 1

Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Tip the chickpeas, 2 tsp of the ground cumin, 1 tsp of the ground coriander, the cayenne pepper, onion, garlic, sesame seeds, baking powder, parsley stalks and 1 tbsp water into a food processor. Blitz until combined but not smooth (you want the falafel to have some texture, rather than being the consistency of hummus). Season to taste, then roll into 18 evenly sized balls. Flatten each ball into a disc shape and arrange on the baking sheets, then brush the tops with 1 tbsp of the oil. Bake for 20 mins until golden and crisp, turning halfway through cooking.
step 2

Meanwhile, clean out the food processor, then tip in the cauliflower and briefly pulse until it resembles couscous. Mix the cauliflower couscous with the remaining ground spices and olive oil, then add some seasoning. Tip onto a roasting tray and roast for 10-12 mins until lightly toasted, stirring occasionally.
step 3

Remove from the oven and leave to cool, then mix through the parsley leaves, mint leaves and lemon juice. Season to taste. Will keep for three days in the fridge. Serve the baked falafel with the cauliflower tabbouleh and some salad, if you like.

Recipe from Good Food magazine, March 2019

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A star rating of 2.5 out of 5.4 ratings

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