Forget soggy sandwiches for lunch and try these easy falafels, served with delicious cauliflower tabbouleh, tahini sauce and charred spring onions
Prep:40 mins
Serves 2
400g can chickpeas, drained (or 85g dried chickpeas soaked in 500ml cold water overnight, then drained)1 tsp ground cumin1 tsp ground coriander¼ tsp cayenne pepper½ small red onion, chopped 2 garlic cloves, roughly chopped1 tbsp sesame seeds½ tsp baking powder (gluten free if you like)small bunch parsley, stalks and leaves separated, leaves chopped 1 tbsp olive oil, plus 1 tsp½ small cauliflower, cut into florets½ small bunch mint, leaves chopped 1 lemon, juiced
STEP 1Heat 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.STEP 2Meanwhile, 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.STEP 3Heat 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.STEP 4Meanwhile, 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. STEP 5Divide the green tahini and spring onions between the baked falafel and tabbouleh in bowls.
