Baked falafel with cauliflower tabbouleh

• chickpeas↗3 × 400 г консерви g

  drained (or 250 g dried chickpeas, soaked in 1 L cold water overnight, then drained)

• ground cumin↗3 ч. л. tsp
• ground coriander↗2 ч. л. tsp
• chili powder↗1 ч. л. tsp
• red onion↗1 шт.

  cut into quarters

• garlic↗3 зубчики
• sesame seeds↗2 ст. л. tbsp
• baking powder↗1 ½ ч. л. tsp

  (gluten‑free optional)

• parsley↗2 маленькі упаковки

  stems and leaves separated, leaves finely chopped

• olive oil↗4 ст. л. tbsp
• cauliflower↗1 шт.

  broken into large florets

• mint↗1 маленька упаковка

  leaves finely chopped, stems discarded

• lemon↗1 шт.

  juice extracted

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C fan, gas 6) and line two baking trays with parchment paper. In a food processor combine the chickpeas, 2 tsp ground cumin, 1 tsp ground coriander, chili powder, red onion, garlic, sesame seeds, baking powder, parsley stems and 1 tbsp water. Pulse until the ingredients come together but the mixture remains slightly grainy (it should not turn into hummus). Season to taste, shape 18 equal balls, gently flatten them into disc shapes and place on the prepared trays. Brush the tops with 1 tbsp olive oil. Bake for 20 minutes, turning the falafel halfway through, until they become golden and crisp.

2. 2

   Meanwhile, clean the processor bowl, add the cauliflower florets and pulse a few times until it resembles couscous. Mix the “cauliflower couscous” with the remaining ground spices and olive oil, adding more seasoning if needed. Spread the mixture on another tray and bake for 10–12 minutes, stirring occasionally, until it becomes browned.

3. 3

   Remove the tray from the oven, let the tabbouleh cool slightly, then add parsley leaves, mint leaves and lemon juice, and toss. Season to taste. Store in the refrigerator for up to three days. Serve the baked falafel with the cauliflower tabbouleh, optionally accompanied by a fresh salad.