How To Make Baked Falafel & Cauliflower Tabbouleh with Pickled Carrot, Cucumber & Chilli Salad
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Serves:
Ingredients
- For the Baked Falafel:
- 1 can chickpeas, drained and rinsed
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- Olive oil for brushing
- For the Cauliflower Tabbouleh:
- 1 small cauliflower, grated
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup red onion, finely chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the Pickled Carrot, Cucumber & Chilli Salad:
- 1 carrot, julienned
- 1 cucumber, julienned
- 1 red chili, finely chopped
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- Salt to taste
Instructions
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Preheat the oven to 400°F (200°C).
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In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, flour, cumin, coriander, baking powder, salt, and 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 tops with olive oil.
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Bake the falafel for 20-25 minutes, or until golden brown and crispy, flipping them halfway through.
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While the falafel is baking, prepare the cauliflower tabbouleh. In a large bowl, combine the grated cauliflower, cherry tomatoes, parsley, mint, red onion, lemon juice, olive oil, salt, and pepper. Mix well.
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In a separate bowl, combine the julienned carrot, cucumber, red chili, rice vinegar, sugar, and salt. Let it sit for a few minutes to pickle.
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Serve the baked falafel on a bed of cauliflower tabbouleh and top with the pickled carrot, cucumber, and chili salad.
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Enjoy!
Nutrition
- Calories : 315kcal
- Total Fat : 11g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 420mg
- Total Carbohydrates : 46g
- Dietary Fiber : 15g
- Sugar : 11g
- Protein : 12g
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