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Cauliflower and falafel salad bowl recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a vibrant cauliflower and falafel salad bowl for a delicious and nutritious veggie-packed meal.
Ingredients:
  • 500g cauliflower florets
  • 30g almond meal
  • 20.00 ml Moroccan seasoning
  • 375.00 ml flat-leaf parsley leaves
  • 375.00 ml mint leaves
  • 400g can chickpeas, rinsed, drained
  • 500g pkt frozen broad beans
  • 350g mixed medley tomatoes, halved or quartered
  • 200g Greek-style yoghurt
  • 24.00 gm tahini
  • 1 lemon, juiced
  • Beetroot dip, to serve
  • Chargrilled flatbread, to serve
Instructions:
  • Preheat the oven to 200°C and line a baking tray with parchment paper. In a food processor, combine 300g of cauliflower florets with almond meal, garlic, Moroccan seasoning, half of the parsley, half of the mint, and half of the chickpeas. Blend until a smooth paste forms, then season to taste.
  • Form 1 tablespoon-sized portions of mixture into balls, arrange them on the lined tray, and lightly coat with olive oil spray. Bake for 20 minutes, flipping occasionally, until heated through.
  • While the broad beans and leftover cauliflower florets are cooking in boiling water for 2 minutes or until heated through, refresh them under cold water and drain well. Peel the broad beans and combine them with the cauliflower florets in a large bowl. Mix in the tomato, remaining parsley, mint, and chickpeas.
  • Combine the yoghurt, tahini, and lemon juice in a small bowl, then season to taste.
  • Plate the broad bean mixture, top with falafel, and drizzle with the yogurt mixture. Serve with beetroot dip and flatbread.

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