Name: Baked Falafel & Cauliflower Tabbouleh Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 cup dried chickpeas; 1 small onion, chopped; 3 cloves of garlic; 1/4 cup fresh parsley, chopped; 1/4 cup fresh cilantro, chopped; 2 tbsp flour; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp baking powder; Salt and pepper, to taste; 1 head of cauliflower, finely chopped; 1 cucumber, diced; 2 tomatoes, diced; 1/4 cup fresh mint leaves, chopped; Juice of 1 lemon; 3 tbsp olive oil

Baked Falafel & Cauliflower Tabbouleh Recipe

Doralynn Bare Modified: August 4, 2024

Photos of Baked Falafel & Cauliflower Tabbouleh Recipe

How To Make Baked Falafel & Cauliflower Tabbouleh

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Preparation: 20 minutes

Cooking: 30 minutes

Total: 50 minutes

Serves:

Ingredients

1 cup dried chickpeas
1 small onion, chopped
3 cloves of garlic
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
2 tbsp flour
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp baking powder
Salt and pepper, to taste
1 head of cauliflower, finely chopped
1 cucumber, diced
2 tomatoes, diced
1/4 cup fresh mint leaves, chopped
Juice of 1 lemon
3 tbsp olive oil

Instructions

Soak the chickpeas in water overnight. Drain and rinse.
In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, flour, cumin, coriander, baking powder, salt, and pepper. Pulse until well combined and the mixture holds together.
Shape the mixture into small balls and place on a baking sheet lined with parchment paper.
Preheat the oven to 375°F (190°C) and bake the falafel for 25-30 minutes, or until golden brown and crispy.
In a large bowl, combine the cauliflower, cucumber, tomatoes, mint leaves, lemon juice, and olive oil. Season with salt and pepper to taste.
Serve the baked falafel on top of the cauliflower tabbouleh.

Nutrition

Calories : 250kcal
Total Fat : 11g
Saturated Fat : 2g
Cholesterol : 0mg
Sodium : 350mg
Total Carbohydrates : 30g
Dietary Fiber : 7g
Sugar : 7g
Protein : 11g

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