Turn tasty cauliflower and fresh herbs into simple baked falafel, then serve with a cauliflower salad and delicious yoghurt dressing.
- Serves4
- Cook time15 minutes
- Prep time15 minutes
Ingredients
- 500g cauliflower florets
- ¼ cup (30g) almond meal
- 1 garlic clove, crushed
- 1 tbs Moroccan seasoning
- 1½ cups flat-leaf parsley leaves
- 1½ cups mint leaves
- 400g can chickpeas, rinsed, drained
- 500g pkt frozen broad beans
- 350g mixed medley tomatoes, halved or quartered
- 200g Greek-style yoghurt
- 1 tbs tahini
- 1 lemon, juiced
- Beetroot dip, to serve
- Chargrilled flatbread, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place 300g of the cauliflower florets in a food processor. Add the almond meal, garlic, Moroccan seasoning, half the parsley, half the mint and half the chickpeas. Process until a smooth paste forms. Season.Step 2
Roll 1tbs portions of mixture into balls. Place on the lined tray. Spray with olive oil spray. Bake, turning occasionally, for 20 mins or until heated through.
Step 3
Meanwhile, cook broad beans and remaining cauliflower florets in a large saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well. Peel the broad beans and place in a large bowl with the cauliflower florets. Add tomato and remaining parsley, mint and chickpeas.Step 4
Whisk the yoghurt, tahini and lemon juice in a small bowl. Season.Step 5
Divide the broad bean mixture among serving plates. Top with falafel and drizzle with yoghurt mixture. Serve with the beetroot dip and flatbread.
Nutrition Information
PER SERVE
Energy: 1500kJ/359 Cals (17%)
Protein: 23g (46%)
Fat: 12g (17%)
Sat fat: 2g (8%)
Carb: 27g (9%)
Sugar: 13g (14%)
Fibre: 22g (73%)
Sodium: 631mg (32%)
Cauliflower and falafel salad bowl
- Serves4
- Cook time15 minutes
- Prep time15 minutes
Ingredients
- 500g cauliflower florets
- ¼ cup (30g) almond meal
- 1 garlic clove, crushed
- 1 tbs Moroccan seasoning
- 1½ cups flat-leaf parsley leaves
- 1½ cups mint leaves
- 400g can chickpeas, rinsed, drained
- 500g pkt frozen broad beans
- 350g mixed medley tomatoes, halved or quartered
- 200g Greek-style yoghurt
- 1 tbs tahini
- 1 lemon, juiced
- Beetroot dip, to serve
- Chargrilled flatbread, to serve
Description
Turn tasty cauliflower and fresh herbs into simple baked falafel, then serve with a cauliflower salad and delicious yoghurt dressing.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place 300g of the cauliflower florets in a food processor. Add the almond meal, garlic, Moroccan seasoning, half the parsley, half the mint and half the chickpeas. Process until a smooth paste forms. Season.Step 2
Roll 1tbs portions of mixture into balls. Place on the lined tray. Spray with olive oil spray. Bake, turning occasionally, for 20 mins or until heated through.
Step 3
Meanwhile, cook broad beans and remaining cauliflower florets in a large saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well. Peel the broad beans and place in a large bowl with the cauliflower florets. Add tomato and remaining parsley, mint and chickpeas.Step 4
Whisk the yoghurt, tahini and lemon juice in a small bowl. Season.Step 5
Divide the broad bean mixture among serving plates. Top with falafel and drizzle with yoghurt mixture. Serve with the beetroot dip and flatbread.