Baked falafel & cauliflower tabbouleh, green tahini sauce & charred spring onions
Nutrition and extra info
Nutrition: Per serving
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
For tahini & spring onions
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Rocket is a very ‘English’ leaf, and has been used in salads since Elizabethan times. It…
Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
Heat the oven to 200C/180C fan/gas 6, line a baking sheet with baking paper. 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 onto the baking trays, (the more surface area the crisper they will become) then brush the top with ½ tbsp oil. Bake for 20 mins turning halfway through until golden and crisp.
Meanwhile, clean out the food processor then put in the cauliflower. Briefly pulse until you have cauliflower ‘couscous’. Mix the cauliflower couscous with the remaining ground spices, ½ tbsp olive oil and seasoning. Tip onto a roasting 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.
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