Cauliflower falafel with pickled cabbage and tzatziki (Darren Robertson)
TM6 TM5

Cauliflower falafel with pickled cabbage and tzatziki (Darren Robertson)

4.1 (10 ratings)

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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