Cauliflower and falafel salad bowl
Turn tasty cauliflower and fresh herbs into simple baked falafel, then serve with a cauliflower salad and delicious yoghurt dressing.
- 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
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.
Roll 1-tbs 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.
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.
Whisk the yoghurt, tahini and lemon juice in a small bowl. Season.
Divide the broad bean mixture among serving plates. Top with falafel and drizzle with yoghurt mixture. Serve with the beetroot dip and flatbread.