Baked Falafel Cauliflower Tabbouleh Recipes

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BAKED FALAFEL & CAULIFLOWER TABBOULEH WITH PICKLED CARROT, CUCUMBER & CHILLI SALAD



Baked falafel & cauliflower tabbouleh with pickled carrot, cucumber & chilli salad image

Try these easy falafels with cauliflower tabbouleh and pickled carrot, cucumber and chilli salad. Tasty and healthy, they serve up all five of your five-a-day

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch

Time 55m

Number Of Ingredients 20

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 , quartered
1 garlic clove
1 tbsp sesame seeds
½ tsp baking powder (gluten free if you like)
small pack parsley , stalks and leaves separated, leaves chopped
1 tbsp olive oil
½ small cauliflower , cut into florets
½ small pack mint , leaves chopped
½ lemon , juiced
2 carrots , peeled into ribbons
1 cucumber , peeled into ribbons, seedy core removed
1 small red chilli , deseeded and sliced
1½ tbsp rice or white wine vinegar
pinch sugar
½ small pack coriander , leaves picked
2 tbsp % fat natural yogurt

Steps:

  • 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, garlic, 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 onto the baking trays (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.
  • Meanwhile, clean the food processor. Briefly pulse the cauliflower until you have a couscous consistency. Mix the cauliflower with the remaining ground spices, 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 a squeeze of lemon juice. Season to taste.
  • Mix the carrot, cucumber, red chilli, vinegar, sugar and a pinch of salt in a bowl. Stir through the coriander and divide between the baked falafel and tabbouleh with a dollop of yogurt.

Nutrition Facts : Calories 400 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 20 grams protein, Sodium 0.48 milligram of sodium

BAKED FALAFEL & CAULIFLOWER TABBOULEH WITH AVOCADO, PEA & FETA SMASH



Baked falafel & cauliflower tabbouleh with avocado, pea & feta smash image

Make these easy falafels for lunch, served with cauliflower tabbouleh and an avocado, pea and feta smash. Super healthy, it delivers all five of your five-a-day

Provided by Good Food team

Categories     Dinner, Lunch

Time 58m

Number Of Ingredients 17

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 , quartered
1 garlic clove
1 tbsp sesame seeds
½ tsp baking powder (gluten free if you like)
small pack parsley , stalks and leaves separated, leaves chopped
1 tbsp olive oil
½ small cauliflower , cut into florets
½ small pack mint , leaves chopped
1 lemon , juiced and ½ zested
200g frozen peas
½ medium, ripe avocado
30g feta
2 handfuls rocket

Steps:

  • 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, garlic, 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.
  • Meanwhile, clean the food processor. Briefly pulse the cauliflower until you have a couscous consistency. Mix the cauliflower with the remaining ground spices, 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 a squeeze of lemon juice. Season to taste.
  • Put the frozen peas in a microwavable bowl, cover and cook on high for 2-3 mins. Drain off all the water, then roughly mash. Add the avocado and mash again to combine. Crumble in the feta, mix, then add the lemon zest and another squeeze of lemon juice, and seasoning to taste.
  • Toss the rocket leaves in a final squeeze of lemon juice, then serve with the falafel and cauliflower tabbouleh, rocket and the pea and avocado smash.

Nutrition Facts : Calories 488 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 18 grams fiber, Protein 23 grams protein, Sodium 0.77 milligram of sodium

BAKED FALAFEL & CAULIFLOWER TABBOULEH, GREEN TAHINI SAUCE & CHARRED SPRING ONIONS



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

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

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch

Time 1h10m

Number Of Ingredients 17

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
6 spring onions , kept whole, topped and tailed
handful rocket
½ small bunch coriander , stalks and all
2 tbsp tahini

Steps:

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

Nutrition Facts : Calories 447 calories, Fat 25 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium

BAKED FALAFEL & CAULIFLOWER TABBOULEH



Baked falafel & cauliflower tabbouleh image

Make a batch of our easy baked falafel for a tasty, low-calorie lunch option. This simple healthy recipe is perfect for pairing with plenty of salad

Provided by Sophie Godwin - Cookery writer

Categories     Lunch, Starter

Time 50m

Number Of Ingredients 13

3 x 400g cans chickpeas , drained (or 250g dried chickpeas, soaked in 1 litre cold water overnight, then drained)
3 tsp ground cumin
2 tsp ground coriander
1 tsp cayenne pepper
1 red onion , quartered
3 garlic cloves
2 tbsp sesame seeds
1 ½ tsp baking powder (gluten-free, if you like)
2 small packs parsley , stalks and leaves separated, leaves chopped
4 tbsp olive oil
1 cauliflower , cut into large florets
1 small pack mint , leaves chopped and stalks discarded
1 lemon , juiced

Steps:

  • Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Tip the chickpeas, 2 tsp of the ground cumin, 1 tsp of the ground coriander, the cayenne pepper, onion, garlic, sesame seeds, baking powder, parsley stalks and 1 tbsp water into a food processor. Blitz until combined but not smooth (you want the falafel to have some texture, rather than being the consistency of hummus). Season to taste, then roll into 18 evenly sized balls. Flatten each ball into a disc shape and arrange on the baking sheets, then brush the tops with 1 tbsp of the oil. Bake for 20 mins until golden and crisp, turning halfway through cooking.
  • Meanwhile, clean out the food processor, then tip in the cauliflower and briefly pulse until it resembles couscous. Mix the cauliflower couscous with the remaining ground spices and olive oil, then add some seasoning. Tip onto a roasting tray and roast for 10-12 mins until lightly toasted, stirring occasionally.
  • Remove from the oven and leave to cool, then mix through the parsley leaves, mint leaves and lemon juice. Season to taste. Will keep for three days in the fridge. Serve the baked falafel with the cauliflower tabbouleh and some salad, if you like.

Nutrition Facts : Calories 307 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium

FALAFEL WITH TABBOULEH AND TAHINI SAUCE



Falafel with Tabbouleh and Tahini Sauce image

This recipe plays up Middle Eastern flavors and includes lots of fresh green herbs in the tabbouleh and falafel. Adding pomegranate molasses to the tahini lightens up the fat content and the yogurt also gives the sesame paste the lighter acidic kick it needs, helping the lemon juice.

Provided by Anne Burrell

Categories     main-dish

Time 50m

Yield 4 servings (12 falafel)

Number Of Ingredients 33

1 pound dried chickpeas, soaked in water overnight, drained and rinsed
1 cup cilantro leaves, chopped
1 cup flat-leaf parsley leaves, chopped
2 tablespoons chickpea flour, plus more for dusting
2 teaspoons cumin seeds, toasted and ground
2 teaspoons kosher salt, plus more for seasoning
1/2 teaspoon baking soda
1/2 yellow onion, diced
2 cloves garlic
1 tablespoon sesame seeds
1 teaspoon baking powder
Pinch cayenne pepper
Canola oil, for frying
1 cup extra-virgin olive oil
1 cup bulgur wheat
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 cups boiling water
1 clove garlic, smashed into a paste
1 lemon, zested and juice
1/2 English cucumber, peeled, seeds removed and diced
1 Roma tomato, seeded and diced
1/2 red onion, minced
3 scallions, greens thinly sliced and whites removed
1 cup flat-leaf parsley leaves, chopped
2 sprigs mint, leaves removed and chopped
Kosher salt
1/4 cup tahini
1/4 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon pomegranate molasses
Kosher salt
4 cups sliced romaine lettuce, for serving
Pita bread, lightly toasted, for serving

Steps:

  • For the falafel: To the bowl of a food processor, add the chickpeas, cilantro, parsley, chickpea flour, ground cumin, salt, baking soda, onions and garlic. Pulse until the mixture is a coarse paste. Scrape down the sides of the bowl, and then pulse again to make sure the ingredients are fully combined. Transfer the mixture to a bowl and set aside to rest for 15 to 20 minutes. Add the sesame seeds, baking powder and cayenne. Mix to combine.
  • Scoop the mixture using a 3-ounce cookie scoop and place onto a sheet tray. Roll each falafel into a ball and then lightly squish into patties. Dust each patty with chickpea flour.
  • Fill a large high-sided pan with 1 inch of canola oil and add the olive oil. Turn on the heat to low and gently heat the oil until it shimmers. Test the oil with a pinch of flour; if it sizzles, the oil is ready. Working in batches, fry the falafel, turning occasionally, until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate, season immediately with kosher salt, then transfer to a sheet tray lined with a rack. Repeat with remaining falafel patties.
  • For the tabbouleh: Add the bulgur and 1 tablespoon of the olive oil into a large, heat-resistant bowl. Mix with a spoon to coat the bulgur with the oil. Cover the bulgur with the boiling water, cover with plastic wrap and set aside to steam for 15 to 20 minutes. Strain the soaked bulgur through a fine-mesh sieve and discard the water. Spread the bulgur onto a quarter sheet tray to cool.
  • Add the garlic paste, lemon zest, lemon juice and remaining 1/4 cup of olive oil into a large bowl and whisk to combine. Put the cooled bulgur, cucumbers, tomatoes, red onions, scallions, parsley and mint into another large bowl. Fold the dressing into the bulgur mixture and season with kosher salt to taste.
  • For the tahini sauce: Add the tahini, yogurt, lemon juice, pomegranate molasses and kosher salt to taste into a bowl. Whisk to combine. If the mixture is too thick, you can thin it out with 1 to 2 tablespoons of water.
  • To serve, plate the romaine lettuce and top with the falafel. Serve alongside the toasted pita bread, tabbouleh and top with a drizzle of tahini sauce.

CAULIFLOWER TABBOULEH SALAD



Cauliflower Tabbouleh Salad image

Provided by Molly Yeh

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound riced cauliflower
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh mint
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
Pinch of crushed red pepper
6 scallions, finely chopped
4 Persian cucumbers, chopped
3 radishes, thinly sliced
1 lemon, juiced (about 1/4 cup)
1/2 red onion, finely chopped
Kosher salt and freshly ground black pepper

Steps:

  • Put the riced cauliflower in a medium microwave-safe bowl. Cover and microwave on high until tender, about 3 minutes. Let cool, then drain.
  • Mix the cauliflower with the cilantro, mint, parsley, olive oil, crushed red pepper, scallions, cucumbers, radishes, lemon juice and onions in a large bowl; season with salt and pepper.

BAKED FALAFEL WITH CUCUMBERS AND TAHINI



Baked Falafel with Cucumbers and Tahini image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large bunch fresh cilantro (about 3 cups leaves)
1 onion, thinly sliced (about 1 1/2 cups)
3 cloves garlic
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 15-ounce can chickpeas, drained and rinsed
1/3 cup plus 2 tablespoons tahini
1/4 cup panko breadcrumbs
2 tablespoons extra-virgin olive oil
Juice of 2 lemons
5 Persian cucumbers, thinly sliced
2 to 3 pieces pita bread, cut into quarters

Steps:

  • Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Pulse 2 cups cilantro, 1 cup onion, the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper in a food processor until finely chopped. Add the chickpeas and 2 tablespoons tahini; pulse to make a chunky paste. Scrape the mixture into a bowl and stir in the panko.
  • Form the chickpea mixture into twelve 2-inch patties (about 2 tablespoons each). Remove the baking sheet from the oven, brush with 1 tablespoon olive oil and add the chickpea patties. Bake, flipping the patties and rotating the pan halfway through, until golden and crisp, 20 to 25 minutes.
  • Meanwhile, mix the remaining 1/3 cup tahini with 6 tablespoons warm water and the juice of 1 lemon in a small bowl until creamy (it may look separated at first but it will come together). Season with salt and pepper; set aside. Toss the cucumbers with the juice of the remaining lemon, 1 cup cilantro, 1/2 cup sliced onion and 1 tablespoon olive oil in a medium bowl; season with salt and pepper.
  • Warm the pita in the oven. Serve the falafel with the cucumber salad, pita and tahini sauce.

CAULIFLOWER TABBOULEH



Cauliflower Tabbouleh image

Modern take on a classic Middle Eastern bulgur salad. Gluten-free, dairy-free, vegan, paleo, and keto friendly.

Provided by Survivor2015

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 25m

Yield 4

Number Of Ingredients 9

1 large head cauliflower, cut into florets
¼ cup lemon juice
2 tablespoons olive oil
1 clove garlic, minced
¾ cup chopped tomatoes
⅓ cup chopped scallions
⅓ cup chopped fresh mint
⅓ cup chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.
  • Transfer cauliflower 'rice' to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.

Nutrition Facts : Calories 128.3 calories, Carbohydrate 15.1 g, Fat 7.1 g, Fiber 6.1 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 108 mg, Sugar 6.5 g

BAKED FALAFEL



Baked falafel image

These easy baked falafel balls are ideal for a healthy lunch. Serve with a fresh tabbouleh salad or stuffed inside a pitta for a filling veggie dish

Provided by Sophie Godwin - Cookery writer

Categories     Lunch, Side dish, Supper

Time 40m

Number Of Ingredients 9

3 x 400g cans chickpeas, drained (or 250g dried chickpeas, soaked in 1 litre cold water overnight, then drained)
2 tsp ground cumin
1 tsp ground coriander
1 tsp cayenne pepper
1 red onion, quartered
3 garlic cloves
2 tbsp sesame seeds
1½ tsp baking powder
2 small packs parsley, stalks only

Steps:

  • Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Tip the chickpeas, ground cumin, ground coriander, the cayenne pepper, onion, garlic, sesame seeds, baking powder, parsley stalks and 1 tbsp water into a food processor. Blitz until combined but not smooth (you want the falafel to have some texture, rather than being the consistency of hummus).
  • Season to taste, then roll into 18 evenly sized balls. Flatten each ball into a disc shape and arrange on the baking sheets, then brush the tops with 1 tbsp of the oil. Bake for 20 mins until golden and crisp, turning halfway through cooking.

Nutrition Facts : Calories 263 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.32 milligram of sodium

BAKED FALAFEL



Baked Falafel image

An easy, yummy way to make falafel. Serve with pita bread and your favorite tzatziki.

Provided by Bette

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 55m

Yield 2

Number Of Ingredients 11

¼ cup chopped onion
1 (15 ounce) can garbanzo beans, rinsed and drained
¼ cup chopped fresh parsley
3 cloves garlic, minced
1 teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon salt
¼ teaspoon baking soda
1 tablespoon all-purpose flour
1 egg, beaten
2 teaspoons olive oil

Steps:

  • Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
  • Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

Nutrition Facts : Calories 281.1 calories, Carbohydrate 39.3 g, Cholesterol 93 mg, Fat 9.3 g, Fiber 7.2 g, Protein 11.4 g, SaturatedFat 1.6 g, Sodium 909.4 mg, Sugar 1.2 g

CAULIFLOWER TABBOULEH



Cauliflower Tabbouleh image

This cauliflower tabbouleh recipe is super easy and fast to make. I love that I can offer it to my guests who have special dietary restrictions. —Maiah Miller, Monterey, California

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 6 cups.

Number Of Ingredients 8

1 medium head cauliflower
1/2 cup oil-packed sun-dried tomatoes
12 pitted Greek olives
2 cups fresh parsley leaves
1 cup fresh cilantro leaves
1 tablespoon white wine vinegar or cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Core and coarsely chop cauliflower. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess). Transfer to a large bowl. Add remaining ingredients to food processor; pulse until finely chopped. Add to cauliflower; toss to combine. Refrigerate 1 hour before serving to allow flavors to blend.

Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 215mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

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From cookieandkate.com


HEALTHY FALAFEL BUDDHA BOWLS | TABLE FOR TWO
14 hours ago Bake at 400°F for 25 to 30 minutes, flipping them midway. As the falafels are getting baked, combine the cooked quinoa, tomatoes, onions, cucumber, chopped parsley, mint in a bowl. Make a dressing with olive oil, salt, black pepper, minced garlic and lemon juice. Add it to the quinoa tabbouleh and mix. Set aside.
From tablefortwoblog.com


ROASTED CAULIFLOWER 'RICE' TABBOULEH - EVERYDAY HEALTHY RECIPES
2018-05-29 Simply spread the cauliflower crumbs on top of a large tray, season and drizzle with a little oil (approx. 1 tablespoon). Preheat the oven to 425 F/ 220 C/ gas mark 7 and bake on the upper shelf for 10 minutes. Remove from the oven and leave to cool before turning it into cauliflower rice tabbouleh salad.
From everydayhealthyrecipes.com


ZOE’S KITCHEN-INSPIRED BAKED FALAFEL CAULIFLOWER RICE BOWL
2021-03-08 Preheat oven to 450 degrees. Pulse ingredients for falafel in food processor to combine. Form falafel balls and place on sheet pan to bake. Bake falafel for 25 minutes. Meanwhile, slice cucumbers and place into vinegar to soak. Mix together ingredients for tzatziki sauce. Sauté cauliflower rice for 2-3 minutes.
From thesavvyspoon.com


HEALTHY OVEN BAKED FALAFEL BALLS - BAKE PLAY SMILE
2017-04-03 Preheat oven to 190 degrees celsius (fan-forced) and line a baking tray with greaseproof baking paper. Place all of the ingredients into a food processor and mix together well. Spoon the mixture into a bowl. If there are any large chunks, mash them with a fork (you still want the mixture to be a little lumpy though).
From bakeplaysmile.com


ROASTED CAULIFLOWER TABBOULEH - SIMPLY SCRATCH
2021-06-14 Instructions. Spray a large, rimmed baking sheet with olive oil and preheat your oven to 450°. Using your food processor, fitted with the blade attachment, work in batches, adding cauliflower florets and pulsing until rice size form. Transfer to the prepared pan. Repeat with remaining florets.
From simplyscratch.com


CAULIFLOWER TABBOULEH - SIMPLY SCRATCH
2016-04-28 Place the cauliflower crumbles into a large bowl. Add the fresh parsley and mint leaves to the bowl, secure the lid and pulse until finely chopped. Add the herbs to the bowl with the cauliflower, along with the chopped tomatoes, green onions and cucumber. Grate in the garlic and pour in the lemon juice and olive oil.
From simplyscratch.com


ROASTED CAULIFLOWER AND LENTIL TABBOULEH - MELISSA HEMSLEY
Method. Preheat the oven to 220C. Place the cauliflower florets, cauliflower leaves and garlic in a large roasting tray and mix with 2 tbsp of an oil of your choice and salt and pepper. Place in the oven for 20-30 minutes until the cauliflower is golden and cooked. Meanwhile, place all the tabbouleh ingredients except the dressing and ...
From melissahemsley.com


CAULIFLOWER TABBOULEH - CHATELAINE
1 medium cauliflower , chopped 3 mini cucumbers , cubed 2 cups packed chopped parsley
From chatelaine.com


CRISPY BAKED FALAFEL RECIPE - WELL VEGAN
2021-03-17 Scoop the chickpea mixture into a mixing bowl and stir in the baking powder and flour. Place the bowl of falafel batter in the refrigerator for at least an hour to firm up. Preheat your oven to 375F degrees. Pull out a rimmed baking sheet and pour in …
From wellvegan.com


BAKED FALAFEL BOWLS - AUTHENTIC AND AWESOME! | FEASTING AT HOME
2018-07-20 Place falafels on the greased parchment. Once all the balls are formed, using wet palms, flatten just a little, so they are about 1 -1 ½ inches thick. Spray or brush the tops with olive oil. Bake 15 minutes, then carefully flip. Continue baking for another 12-15 minutes until golden and slightly crispy.
From feastingathome.com


HEALTHY BAKED CAULIFLOWER FALAFEL - SNEAKY VEG
2019-02-19 Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Place the cauliflower florets into a baking tray and drizzle with 1 tablespoon olive oil. Roast for 20-30 minutes until soft and turning brown. Allow to cool. Place all the ingredients, including the cooled cauliflower, into a food processor.
From sneakyveg.com


CAULIFLOWER TABBOULEH SALAD (FALAFEL NIGHT) - COPY ME THAT
Cauliflower Tabbouleh Salad (Falafel Night) - Molly Yeh, “Girl Meets Farm” on the Food Network. foodnetwork.com Yannie. loading... X. Ingredients. 1 pound riced cauliflower; 1/2 cup finely chopped fresh cilantro ; 1/2 cup finely chopped fresh mint; 1/2 cup finely chopped fresh flat-leaf parsley; 1/4 cup extra-virgin olive oil; Pinch of crushed red pepper; 6 scallions, finely …
From copymethat.com


BAKED CAULIFLOWER FALAFEL (WHOLE30, KETO, VEGETARIAN)
2018-01-08 Instructions. Preheat oven to 400F. Blend sunflower seeds, pumpkin seeds and/or almonds in blender or food processor until powdered. Add in cilantro, parsley and diced onion and pulse until finely minced. Add to a large bowl along with …
From theharvestskillet.com


CAULIFLOWER TABBOULEH - A CEDAR SPOON
2018-05-08 Put the cauliflower rice, parsley, tomato, mint and green onion in a large mixing bowl and gently toss. In a mason jar or a salad dressing jar mix together the lemon juice, olive oil, garlic and a dash of salt and pepper. Shake or whisk to combine. Pour the dressing over the salad and toss gently.
From acedarspoon.com


BAKED FALAFEL SLIDERS WITH HEMP TABBOULEH & MAPLE TAHINI SAUCE
2015-05-04 Take approximately 1 1/2 tablespoons of the mixture and form balls. Place on a parchment lined baking sheet. Bake for 30 minutes, flipping the falafels half way through. While the falafels are baking, prepare hemp tabbouleh and maple tahini sauce. For the tabbouleh, finely chop parsley leaves and add to a bowl along with remaining ingredients ...
From hotforfoodblog.com


VEGAN KETO FALAFEL - MY DAINTY SOUL CURRY
2022-02-21 Add onions, garlic, jalapeño (optional), cumin seeds, cilantro and garlic to a food processor. Mince well and transfer to a bowl. Prepare falafels. In a large bowl add riced cauliflower, minced herbs, and dry ingredients- almond flour and coconut flour, salt and pepper to taste. Mix well.
From mydaintysoulcurry.com


OVEN BAKED FALAFEL - OIL-FREE - GF - GLOWING BLUSH
2019-08-16 Transfer to a mixing bowl, cover and refrigerate for 30 minutes to firm up. Or simply skip this step if you are in a hurry! Using an ice cream scooper, scoop a generous amount of the falafel dough and transfer it to lined baking tray. Bake at …
From glowingblush.com


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