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

5-a-day calcium chickpeas falafel fibre folate healthy iron low calorie low fat tabbouleh vegetarian

N/A

Source

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

Method

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.

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.

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.