How To Make Baked Falafel & Cauliflower Tabbouleh
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
- 1 cup dried chickpeas
- 1 small onion, chopped
- 3 cloves of garlic
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp flour
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp baking powder
- Salt and pepper, to taste
- 1 head of cauliflower, finely chopped
- 1 cucumber, diced
- 2 tomatoes, diced
- 1/4 cup fresh mint leaves, chopped
- Juice of 1 lemon
- 3 tbsp olive oil
Instructions
-
Soak the chickpeas in water overnight. Drain and rinse.
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In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, flour, cumin, coriander, baking powder, salt, and pepper. Pulse until well combined and the mixture holds together.
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Shape the mixture into small balls and place on a baking sheet lined with parchment paper.
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Preheat the oven to 375°F (190°C) and bake the falafel for 25-30 minutes, or until golden brown and crispy.
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In a large bowl, combine the cauliflower, cucumber, tomatoes, mint leaves, lemon juice, and olive oil. Season with salt and pepper to taste.
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Serve the baked falafel on top of the cauliflower tabbouleh.
Nutrition
- Calories : 250kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 350mg
- Total Carbohydrates : 30g
- Dietary Fiber : 7g
- Sugar : 7g
- Protein : 11g
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