
Devices & Accessories
Cauliflower falafel with pickled cabbage and tzatziki (Darren Robertson)
Prep. 40 min
Total 24 h 55 min
4 portions
Ingredients
-
dried chickpeas400 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 tube¼
-
sea salt1 tsp
-
lemon juiced½
Cauliflower falafel
-
fresh parsley stalks and leaves roughly torn½ bunch
-
fresh coriander stalks and leaves roughly torn½ bunch
-
lemon peel only, no white pith1
-
onion½
-
garlic cloves4
-
extra virgin olive oil20 g
-
ground cumin3 tsp
-
ground coriander3 tsp
-
paprika2 tsp
-
cauliflower leaves, stalks and florets, broken into pieces200 g
-
sea salt1 tsp
-
rice bran oil to shallow fry
Tzatziki
-
cucumber cut into pieces120 g
-
Greek yoghurt250 g
-
ground cumin2 tsp
-
sea salt1 tsp
-
lemon juice10 g
-
ground black pepper½ tsp
-
lemon wedges, to garnish
-
fresh parsley leaves to garnish
-
flatbreads to serve (see Tips)
Nutrition per 1 portion
Calories
548.4 kcal /
2294.5 kJ
Protein
29.5 g
Fat
13.1 g
Carbohydrates
84.9 g
Fibre
17.7 g
Saturated Fat
1.6 g
Sodium
1490.9 mg
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