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Cauliflower falafel with pickled cabbage and tzatziki (Darren Robertson)
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Ingredients
- 400 g dried chickpeas
- water, to soak
Pickled cabbage
- ¼ red cabbage (approx. 300 g), thickest part of the core removed, cut into 1-2 wedges that fit through feeder tube
- 1 tsp sea salt
- ½ lemon, juiced
Cauliflower falafel
- ½ bunch fresh parsley, stalks and leaves roughly torn
- ½ bunch fresh coriander, stalks and leaves roughly torn
- 1 lemon peel, only, no white pith
- ½ onion
- 4 garlic cloves
- 20 g extra virgin olive oil
- 3 tsp ground cumin
- 3 tsp ground coriander
- 2 tsp paprika
- 200 g cauliflower, leaves, stalks and florets, broken into pieces
- 1 tsp sea salt
- rice bran oil, to shallow fry
Tzatziki
- 120 g cucumber, cut into pieces
- 250 g Greek yoghurt
- 10 g lemon juice
- 2 tsp ground cumin
- 1 tsp sea salt
- ½ tsp ground black pepper
- fresh parsley leaves, to garnish
- lemon wedges, to garnish
- flatbreads, to serve (see Tips)
- Nutrition
- per 1 portion
- Calories
- 2294.5 kJ / 548.4 kcal
- Protein
- 29.5 g
- Carbohydrates
- 84.9 g
- Fat
- 13.1 g
- Saturated fat
- 1.6 g
- Fiber
- 17.7 g
- Sodium
- 1490.9 mg
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