1 pack of Amisa Falafel Mix
200ml boiling water
½ tsp ground cumin
½ tsp ground coriander
1 garlic clove, chopped
½ tbsp olive oil, plus 1 tsp
Small bunch parsley, chopped
½ small cauliflower, cut into florets
½ small bunch mint leaves, chopped
1 lemon, juiced
1 tbsp water
6 spring onions, kept whole, topped and tailed
Salt and pepper, to taste
Handful of rocket
½ small bunch coriander
2 tbsp tahini
- Preheat the oven to 200/180C fan and line two baking trays with baking paper – one for the falafel, and one for the cauliflower tabbouleh.
- Combine the falafel mix with 200ml boiling water, stir and leave for 15 minutes.
- Mould the mixture into 10 even-sized balls. Place on the baking sheet, brush with ½ tbsp olive oil and bake for 20 mins, turning halfway, until golden and crisp.
- Meanwhile, use a food processor to pulse the cauliflower until it resembles a ‘couscous’ consistency. Mix the cauliflower with the ground spices and ½ tbsp olive oil. Tip onto a baking tray and roast for 10 minutes, stirring occasionally, until slightly toasted.
- Once cool, stir in the chopped parsley, mint and half of the lemon juice.
- Heat the grill to 200/180C fan. Brush the spring onions with 1 tsp olive oil, salt and pepper, then grill for around 5 minutes until soft and charred, turning halfway.
- Meanwhile, blitz the rocket, coriander, garlic, remaining lemon juice and 1 tbsp water in a food processor until green. Place the tahini in a bowl, then gradually whisk in the herby mixture until the tahini loosens to a sauce consistency. Season to taste.
- Add the cauliflower tabbouleh to two serving bowls, then top with the baked falafel, spring onions and a drizzle of the green tahini. Who knew gluten free food could be so fancy?!