Baked falafel with cauliflower tabbouleh, avocado‑pea smash and feta

• chickpeas↗400 г банка g

  drained (or 85 g dried chickpeas, soaked in 500 ml cold water overnight, then drained)

• ground cumin↗1 ч. л. tsp
• ground coriander↗1 ч. л. tsp
• red chili pepper↗¼ ч. л. tsp
• red onion↗½ маленька

  cut into quarters

• garlic clove↗1
• sesame seeds↗1 ст. л. tbsp
• baking powder↗½ ч. л. tsp

  (gluten‑free if desired)

• parsley↗невелика упаковка

  stems and leaves separated, leaves chopped

• olive oil↗1 ст. л. tbsp
• cauliflower↗½ маленька

  broken into florets

• mint↗½ невелика упаковка

  leaves chopped

• lemon↗1

  juice and zest of half a lemon

• frozen peas↗200 г g
• avocado↗½ середнє, стигле
• фета↗30 г
• рукола↗2 жмені

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection) or gas mark 6. Line a baking sheet with parchment paper. In a food processor combine the chickpeas, ½ tsp ground cumin, ½ tsp ground coriander, red chili powder, red onion, garlic, sesame seeds, baking powder, parsley stems and ½ tbsp water. Pulse until the ingredients come together but the mixture remains slightly coarse. Season to taste, shape into 18 equal balls, flatten each into a disc and place on the prepared sheet (the larger the surface, the crispier). Brush them with ½ tbsp olive oil. Bake for 20 minutes, turning halfway, until golden and crisp.

2. 2

   Meanwhile, empty the processor. Briefly pulse the cauliflower until it reaches a couscous‑like texture. Toss the cauliflower with the remaining ground spices, olive oil and salt. Spread on a sheet and roast for 10–12 minutes, stirring occasionally, until lightly browned. Cool, then add the chopped parsley, mint and a splash of lemon juice. Season to taste.

3. 3

   Place the frozen peas in a microwave‑safe bowl, cover and cook on high for 2–3 minutes. Drain any excess water, then coarsely mash. Add the avocado and mash to a smooth consistency. Crumble the feta finely, stir it into the mixture, then add lemon zest, a little more lemon juice and season to taste.

4. 4

   Toss arugula leaves with the remaining lemon juice, then serve alongside the baked falafel, cauliflower tabbouleh, arugula and avocado‑pea mash.