Name: Baked falafel & cauliflower tabbouleh with pickled carrot, cucumber & chilli salad
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 2
Ingredients: 400g can chickpeas drained (or 85g dried chickpeas soaked in 500ml cold water overnight, then drained); 1 tsp ground cumin; 1 tsp ground coriander; ¼ tsp cayenne pepper; ½ small red onion quartered; 1 garlic clove; 1 tbsp sesame seeds; ½ tsp baking powder (gluten free if you like); small pack parsley stalks and leaves separated, leaves chopped; 1 tbsp olive oil; ½ small cauliflower cut into florets; ½ small pack mint leaves chopped; ½ lemon juiced; 2 carrots peeled into ribbons; 1 cucumber peeled into ribbons, seedy core removed; 1 small red chilli deseeded and sliced; 1½ tbsp rice or white wine vinegar; pinch sugar; ½ small pack coriander leaves picked; 2 tbsp % fat natural yogurt

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Baked falafel & cauliflower tabbouleh with pickled carrot, cucumber & chilli salad

Baked falafel & cauliflower tabbouleh with pickled carrot, cucumber & chilli salad

Sophie Godwin – Cookery writer

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Serves 2

Easy

Prep: 35 mins

Cook: 20 mins

A star rating of 5 out of 5.1 ratingRate

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Try these easy falafels with cauliflower tabbouleh and pickled carrot, cucumber and chilli salad. Tasty and healthy, they serve up all five of your five-a-day

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g can chickpeas

drained (or 85g dried chickpeas soaked in 500ml cold water overnight, then drained)
1 tsp ground cumin
1 tsp ground coriander
¼ tsp cayenne pepper
½ small red onion

quartered
1 garlic clove
1 tbsp sesame seeds
½ tsp baking powder

(gluten free if you like)
small pack parsley

stalks and leaves separated, leaves chopped
1 tbsp olive oil
½ small cauliflower

cut into florets
½ small pack mint

leaves chopped
½ lemon

juiced
2 carrots

peeled into ribbons
1 cucumber

peeled into ribbons, seedy core removed
1 small red chilli

deseeded and sliced
1½ tbsp rice or white wine vinegar
pinch sugar
½ small pack coriander

leaves picked
2 tbsp % fat natural yogurt

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Nutrition: Per serving

kcal400

low
fat14g

low
saturates2g
carbs42g
sugars18g
fibre15g
protein20g
salt0.48g

Method

step 1

Heat oven to 200C/180C fan/gas 6, line a baking sheet with baking parchment. Tip the chickpeas, ½ tsp ground cumin, ½ tsp ground coriander, cayenne pepper, red onion, garlic, sesame seeds, baking powder, parsley stalks and ½ tbsp water into a food processor. Blitz until everything is combined but not mushy – you want the falafel to have some texture, rather than being like hummus. Season to taste then roll into 18 even-sized balls. Flatten each ball into a disc shape and put onto the baking trays (the more surface area the crisper they will become). Brush them with ½ tbsp oil. Bake for 20 mins, turning halfway, until golden and crisp.
step 2

Meanwhile, clean the food processor. Briefly pulse the cauliflower until you have a couscous consistency. Mix the cauliflower with the remaining ground spices, olive oil and seasoning. Tip onto a baking tray and roast for 10-12 mins, stirring occasionally, until slightly toasted. Once cool, mix through the chopped parsley, mint and a squeeze of lemon juice. Season to taste.
step 3

Mix the carrot, cucumber, red chilli, vinegar, sugar and a pinch of salt in a bowl. Stir through the coriander and divide between the baked falafel and tabbouleh with a dollop of yogurt.

Recipe from Good Food magazine, March 2019

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