Cauliflower and falafel salad bowl

Method

1. 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.

2. 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.

3. 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.

4. Step 4

   Whisk the yoghurt, tahini and lemon juice in a small bowl. Season.

5. 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.