Go Back

Roasted Cauliflower Falafel with Tahini Dressing

Makes 10 patties
Prep Time24 minutes
Cook Time33 minutes
Total Time57 minutes
Course: Lunch/Dinner
Servings: 4 people

Equipment

  • Food processor

Ingredients

  • ½ Cauliflower or approx 350g
  • 1 400g tin chickpeas drained
  • 2 cloves garlic
  • ½ Lemon juice & zest
  • 2 Tbls wholemeal spelt or plain (buckwheat if you’re GF)
  • 1 tsp baking powder
  • 1 ½ tsp Cumin
  • A good pinch Cayenne pepper
  • Salt & pepper
  • 1 ½ Tbls Parsley chopped
  • 1 ½ Tbls Tahini
  • 3-4 Tbls Natural yogurt leave out if you're vegan
  • 3 Tbls Olive oil
  • Salad leaves
  • Pomegranate seeds optional
  • 2 tbls Dill fronds

Instructions

  • Begin by breaking the cauliflower into even sized florets. Drizzle with a little olive oil and season with salt, pepper, 1 teaspoon cumin and a pinch of cayenne pepper. Roast for 25-30 minutes at 180C. Cool slightly.
  • Place the cauliflower into your food processor with the drained chickpeas the remaining cumin, flour, parsley, a squeeze of lemon, lemon zest and garlic. Blitz, scrape down the sides of the food processor, season and blitz again. Pour the contents of the processor into a bowl. Give it a good stir.
  • Dampen your hands and shape into 10 patties, approximately 6cm in diameter. Heat a frying pan with a little olive oil. Place the falafel in the pan and fry on a medium heat, after approximately 3-4 minutes, flip them over and cook for the same time on the other side.
  • Pour the tahini into a bowl, add approximately 2 tablespoons of boiling water. Then add the yogurt. Season with salt and pepper. Serve on a bed of salad leaves, sprinkle with pomegranate seeds, dill fronds and drizzle with the tahini dressing. Serve warm or cold.