Baked falafel & cauliflower tabbouleh, green tahini sauce & charred spring onions

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan
  • Nutrition: Per serving

  • kcal447
  • fat25g
  • saturates3g
  • carbs30g
  • sugars7g
  • fibre14g
  • protein19g
  • salt0.4g
  • Ingredients
  • Method
  • Ingredients

  • 400g can chickpeas, drained (or 85g dried chickpeas soaked in 500ml cold water overnight, then drained)
  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp ground coriander
  • ¼ tsp cayenne pepper
  • ½ small red onion, chopped
  • 2 garlic cloves, roughly chopped
  • 1 tbsp sesame seeds
  • ½ tsp baking powder (gluten free if you like)

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • small bunch parsley, stalks and leaves separated, leaves chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp olive oil plus 1 tsp

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • ½ small cauliflower, cut into florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • ½ small bunch mint, leaves chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 lemon, juiced



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • For tahini & spring onions

  • 6 spring onions, kept whole, topped and tailed

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • handful rocket



    Rocket is a very ‘English’ leaf, and has been used in salads since Elizabethan times. It…

  • ½ small bunch coriander, stalks and all
  • 2 tbsp tahini



    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • Method

    1. 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.

    2. 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.

    3. 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.

    4. 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. 

    5. Divide the green tahini and spring onions between the baked falafel and tabbouleh in bowls. 

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