BAKED FALAFEL & CAULIFLOWER TABBOULEH, GREEN TAHINI SAUCE & CHARRED SPRING ONIONS
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
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
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
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
CAULIFLOWER FALAFEL
A baked low carb falafel made with cauliflower for a low carb lunch
Provided by Angela Coleby
Categories Appetizer
Time 55m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a frying pan on a medium heat and gently saute the cauliflower rice for 5-8 minutes.
- Remove from the heat and allow to cool.
- Preheat the oven to 180C/350F degrees.
- Place the cauliflower, green onions, fresh coriander, garlic, cumin, ground coriander, egg, salt, pepper and almond flour in a food processor. Pulse for 15-20 seconds for the mixture comes together. If it is too sticky, add more almond flour.
- Shape the mixture into small patties and place on a parchment paper lined oven tray.
- Bake for 30-35 minutes, turning over half-way through until golden and firm.
- Serve with flatbread, salad and tahini sauce.
Nutrition Facts : ServingSize 1 patty, Calories 41 kcal, Carbohydrate 3.6 g, Protein 2.4 g, Fat 2.2 g, Fiber 1.1 g
FALAFEL-CRUSTED CAULIFLOWER
Falafel mix adds earthy depth to roasted cauliflower.
Provided by Cally
Categories Cauliflower Side Dishes
Time 30m
Yield 3
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
- Place cauliflower onto the prepared baking sheet. Drizzle with oil, salt, and pepper; toss until coated. Sprinkle on falafel mix; toss until combined. Spread out evenly on the baking sheet.
- Bake in the preheated oven, tossing once, until browned and cooked through, 20 to 25 minutes.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 16.2 g, Fat 9.5 g, Fiber 6.5 g, Protein 7.1 g, SaturatedFat 1.3 g, Sodium 295.8 mg, Sugar 5.6 g
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