Gluten Free Baked Falafel & Cauliflower Tabbouleh with Green Tahini

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

  1. 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.
  2. Combine the falafel mix with 200ml boiling water, stir and leave for 15 minutes.
  3. 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.
  4. 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. 
  5. Once cool, stir in the chopped parsley, mint and half of the lemon juice.
  6. 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.
  7. 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.
  8. 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?!


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