How To Make Baked Falafel & Cauliflower Tabbouleh, Green Tahini Sauce & Charred Spring Onions
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- For the Baked Falafel:
- 2 cups canned chickpeas, drained
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- For the Cauliflower Tabbouleh:
- 1 small head cauliflower, grated
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper, to taste
- For the Green Tahini Sauce:
- 1/2 cup tahini
- Juice of 1 lemon
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- Salt and pepper, to taste
- For the Charred Spring Onions:
- 4 spring onions
- Olive oil, for brushing
- Salt and pepper, to taste
Instructions
-
Preheat the oven to 400°F (200°C).
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In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and black pepper. Pulse until well combined but still slightly chunky.
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Shape the mixture into small falafel patties and place them on a baking sheet lined with parchment paper. Brush the patties with olive oil.
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Bake the falafel for 20-25 minutes, flipping halfway through, until golden brown and crispy.
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In a large bowl, combine the grated cauliflower, cherry tomatoes, cucumber, parsley, mint, lemon juice, olive oil, salt, and pepper. Mix well to combine.
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In a separate bowl, whisk together the tahini, lemon juice, parsley, cilantro, garlic, salt, and pepper until smooth and creamy.
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Heat a grill pan over medium heat. Brush the spring onions with olive oil and sprinkle with salt and pepper. Grill for 2-3 minutes on each side, until charred and softened.
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Serve the baked falafel alongside the cauliflower tabbouleh, green tahini sauce, and charred spring onions.
Nutrition
- Calories : 380kcal
- Total Fat : 24g
- Saturated Fat : 3g
- Cholesterol : 0mg
- Sodium : 660mg
- Total Carbohydrates : 37g
- Dietary Fiber : 12g
- Sugar : 9g
- Protein : 13g
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