Baked Falafel with Cauliflower Tabouleh, Green Tahini Sauce and Charred Spring Onions

• chickpeas↗консервована 400 г 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
• cayenne pepper↗¼ ч. л. tsp
• red onion↗½ маленька

  chopped

• garlic↗2

  coarsely chopped cloves

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

  (gluten‑free if desired)

• parsley↗невеликий пучок

  stems and leaves separated, leaves chopped

• olive oil↗1 ст. л. tbsp

  plus 1 tsp

• cauliflower½ маленька

  broken into florets

• mint↗½ маленький пучок

  leaves chopped

• lemon↗1

  juiced

• spring onion↗6

  whole, with root and top

• arugula↗жменя
• коріандр½ маленький пучок

  стебла та листя

• тахіні↗2 ст. л.

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection, gas 6). Line a baking tray with parchment paper. Place the canned chickpeas, ½ tsp ground cumin, ½ tsp ground coriander, ¼ tsp cayenne pepper, diced red onion, 2 coarsely chopped garlic cloves, 1 tbsp sesame seeds, ½ tsp baking powder (gluten‑free if desired), parsley stems and ½ tbsp water into the bowl of a food processor. Pulse until the ingredients combine and the mixture remains grainy, not turned into a puree. Season to taste, shape 18 equal balls, flatten them into disc shapes and spread on the prepared tray (the more surface area, the crispier they will be). Brush them with ½ tbsp olive oil. Bake for 20 min, turning halfway through, until golden and crisp.

2. 2

   Meanwhile, clean the processor bowl. Roughly pulse the cauliflower until you obtain a “couscous” texture. Mix the cauliflower with the remaining ground spices, ½ tbsp olive oil and salt to taste. Spread the mixture on a tray and bake for 10–12 min, stirring occasionally, until browned. Cool, then add chopped parsley, mint and half of the lemon juice. Season to taste.

3. 3

   Heat a grill to high temperature (you can also prepare it the night before). Brush the spring onions with 1 tsp oil, season with salt, then grill until soft and charred, about 5 min, turning halfway through.

4. 4

   In the processor bowl, blend arugula, cilantro leaves, remaining garlic, lemon juice and 1 tbsp water until bright green. Place the tahini in a bowl and, whisking gradually, pour in the herb water until the tahini reaches a sauce consistency. Season to taste.

5. 5

   Divide the green tahini and charred spring onions among the baked falafel and tabouleh, arranging everything in separate bowls.