Cauliflower falafel with pickled cabbage and tzatziki (Darren Robertson)

Cauliflower falafel with pickled cabbage and tzatziki (Darren Robertson)

4.1 10 ratings

Prep. 40 min

Total 24 h 55 min

4 portions

Ingredients

dried chickpeas
400 g
water to soak

Pickled cabbage

red cabbage (approx. 300 g), thickest part of the core removed, cut into 1-2 wedges that fit through feeder tube
¼
sea salt
1 tsp
lemon juiced
½

Cauliflower falafel

fresh parsley stalks and leaves roughly torn
½ bunch
fresh coriander stalks and leaves roughly torn
½ bunch
lemon peel only, no white pith
1
onion
½
garlic cloves
4
extra virgin olive oil
20 g
ground cumin
3 tsp
ground coriander
3 tsp
paprika
2 tsp
cauliflower leaves, stalks and florets, broken into pieces
200 g
sea salt
1 tsp
rice bran oil to shallow fry

Tzatziki

cucumber cut into pieces
120 g
Greek yoghurt
250 g
ground cumin
2 tsp
sea salt
1 tsp
lemon juice
10 g
ground black pepper
½ tsp
lemon wedges, to garnish
fresh parsley leaves to garnish
flatbreads to serve (see Tips)

Difficulty

easy

Nutrition per 1 portion

Sodium 1490.9 mg

Protein 29.5 g

Calories 2294.5 kJ / 548.4 kcal

Fat 13.1 g

Fibre 17.7 g

Saturated Fat 1.6 g

Carbohydrates 84.9 g

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