Baked falafel & cauliflower tabbouleh, green tahini sauce & charred spring onions served on a plate

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

  • Rating: 3 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Forget soggy sandwiches for lunch and try these easy falafels, served with delicious cauliflower tabbouleh, tahini sauce and charred spring onions

  • Dairy-free
  • Egg-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal447
fat25g
saturates3g
carbs30g
sugars7g
fibre14g
protein19g
salt0.4g
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Ingredients

  • 400g can chickpeas , drained (or 85g dried chickpeas soaked in 500ml cold water overnight, then drained)
  • 1 tsp ground cumin
  • 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)
  • small bunch parsley , stalks and leaves separated, leaves chopped
  • 1 tbsp olive oil , plus 1 tsp
  • ½ small cauliflower , cut into florets
  • ½ small bunch mint , leaves chopped
  • 1 lemon , juiced

For the tahini & spring onions

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Line a baking sheet with baking parchment. 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 them on the baking sheet (the more surface area the crisper they will become). Brush them with ½ tbsp oil. Bake for 20 mins, turning halfway, until golden and crisp.

  • STEP 2

    Meanwhile, clean out the food processor. Briefly pulse the cauliflower until you have a ‘couscous’ consistency. Mix the cauliflower with the remaining ground spices, ½ tbsp olive oil and seasoning. Tip onto a baking 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.

  • STEP 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.

  • STEP 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. 

  • STEP 5

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

Goes well with

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    Rating: 3 out of 5.4 ratings
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