Baked falafel & cauliflower tabbouleh with pickled carrot, cucumber & chilli salad

Try these easy falafels with cauliflower tabbouleh and pickled carrot, cucumber and chilli salad. Tasty and healthy, they serve up all five of your five-a-day

  • Prep:35 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 400
  • fat 14g
  • saturates 2g
  • carbs 42g
  • sugars 18g
  • fibre 15g
  • protein 20g
  • salt 0.48g


  • 400g can chickpeas, drained (or 85g dried chickpeas soaked in 500ml cold water overnight, then drained)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp cayenne pepper
  • ½ small red onion, quartered
  • 1 garlic clove
  • 1 tbsp sesame seeds
  • ½ tsp baking powder (gluten free if you like)
  • small pack parsley, stalks and leaves separated, leaves chopped
  • 1 tbsp olive oil
  • ½ small cauliflower, cut into florets
  • ½ small pack mint, leaves chopped
  • ½ lemon, juiced
  • 2 carrots, peeled into ribbons
  • 1 cucumber, peeled into ribbons, seedy core removed
  • 1 small red chilli, deseeded and sliced
  • 1½ tbsp rice or white wine vinegar
  • pinch sugar
  • ½ small pack coriander, leaves picked
  • 2 tbsp % fat natural yogurt


  1. Heat oven to 200C/180C fan/gas 6, line a baking sheet with baking parchment. Tip the chickpeas, ½ tsp ground cumin, ½ tsp ground coriander, cayenne pepper, red onion, garlic, sesame seeds, baking powder, parsley stalks and ½ tbsp water into a food processor. Blitz until everything is combined but not mushy – you want the falafel to have some texture, rather than being like hummus. Season to taste then roll into 18 even-sized balls. Flatten each ball into a disc shape and put onto the baking trays (the more surface area the crisper they will become). Brush them with ½ tbsp oil. Bake for 20 mins, turning halfway, until golden and crisp.

  2. Meanwhile, clean the food processor. Briefly pulse the cauliflower until you have a couscous consistency. Mix the cauliflower with the remaining ground spices, olive oil and seasoning. Tip onto a baking tray and roast for 10-12 mins, stirring occasionally, until slightly toasted. Once cool, mix through the chopped parsley, mint and a squeeze of lemon juice. Season to taste.

  3. Mix the carrot, cucumber, red chilli, vinegar, sugar and a pinch of salt in a bowl. Stir through the coriander and divide between the baked falafel and tabbouleh with a dollop of yogurt. 

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