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

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

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

Provided by Sophie Godwin - Cookery writer

Time 55m

Number Of Ingredients 20

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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

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.

Nutrition Facts : Calories 400 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 20 grams protein, Sodium 0.48 milligram of sodium