Baked Falafel Cauliflower Tabbouleh Recipes

BAKED FALAFEL & CAULIFLOWER TABBOULEH WITH PICKLED CARROT, CUCUMBER & CHILLI SALAD

Steps:

• 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.

BAKED FALAFEL & CAULIFLOWER TABBOULEH WITH AVOCADO, PEA & FETA SMASH

Steps:

• 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 them on the baking sheet (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.
• Put the frozen peas in a microwavable bowl, cover and cook on high for 2-3 mins. Drain off all the water, then roughly mash. Add the avocado and mash again to combine. Crumble in the feta, mix, then add the lemon zest and another squeeze of lemon juice, and seasoning to taste.
• Toss the rocket leaves in a final squeeze of lemon juice, then serve with the falafel and cauliflower tabbouleh, rocket and the pea and avocado smash.

BAKED FALAFEL & CAULIFLOWER TABBOULEH, GREEN TAHINI SAUCE & CHARRED SPRING ONIONS

Steps:

• 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, 1 garlic clove, 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 them on the baking sheet (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 out the food processor. Briefly pulse the cauliflower until you have a 'couscous' consistency. Mix the cauliflower with the remaining ground spices, ½ tbsp 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 half the lemon juice. Season to taste.
• Heat the grill to high (this can be done the night before, if you like). Brush the spring onions with 1 tsp oil, season, then grill until soft and charred for around 5 mins, turning halfway.
• Meanwhile, blitz the rocket, coriander, remaining garlic, lemon juice and 1 tbsp water together in a food processor until bright green. Put the tahini in a bowl, then gradually whisk in the herby water until the tahini loosens to a sauce consistency. Season to taste.
• Divide the green tahini and spring onions between the baked falafel and tabbouleh in bowls.

BAKED FALAFEL & CAULIFLOWER TABBOULEH

Steps:

• 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.
• 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.
• 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.

BAKED FALAFEL

Steps:

• Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Tip the chickpeas, ground cumin, 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.