Baked Falafel with Cauliflower Tabouleh and Pickled Carrot Cucumber Chili Salad

• chickpeas↗консервована банка 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
• chili powder↗¼ ч. л. tsp
• red onion↗½ маленька

  quartered

• garlic↗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 minced

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

  broken into florets

• mint↗½ невелика упаковка

  leaves minced

• lemon↗½

  juiced

• carrot↗2

  peeled and sliced into strips

• cucumber↗1

  peeled and sliced into strips, seeds removed

• малий червоний чилі↗1

  без насіння, нарізаний

• рисовий або білий винний оцет1½ ст. л.
• цукор↗дрібка
• кінза↗½ невелика упаковка

  листя зібране

• натуральний йогурт↗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 chickpeas, ½ tsp ground cumin, ½ tsp ground coriander, ¼ tsp chili powder, red onion, garlic, sesame seeds, ½ tsp baking powder, parsley stems and ½ tbsp water into the bowl of a food processor. Pulse until the ingredients combine and the mixture remains slightly coarse. Season with salt and pepper to taste. Shape 18 equal balls, flatten them into disc shapes and place on the prepared tray, leaving space between them. Brush each disc with ½ tbsp olive oil. Bake for 20 min, turning halfway through, until golden and crisp.

2. 2

   While the falafel bake, prepare the tabouleh. In a large bowl, pulse the cauliflower in a food processor until it reaches a couscous‑like texture. Add the ground spices (cumin, coriander, chili), 1 tbsp olive oil, salt and pepper to taste. Transfer the mixture to a tray and bake for 10–12 min, stirring occasionally, until the cauliflower is browned. Cool, then add minced parsley, mint leaves and the juice of half a lemon. Mix and season to taste.

3. 3

   In a bowl, combine carrot, cucumber, sliced red chili, vinegar, sugar and a pinch of salt. Add cilantro leaves and mix well. Plate the baked falafel, alongside the tabouleh, and top with the pickled salad and a spoon of natural yogurt.