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Cauliflower falafel with pickled cabbage and tzatziki (Darren Robertson)

Cauliflower falafel with pickled cabbage and tzatziki (Darren Robertson)
4.0 11 ratings
Prep. 40 min
Total 24 h 55 min
4 portions
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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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