This recipe is threefold, but you can also combine any of the parts with other dishes. If you decide to prepare all three parts, you will get a fresh and tasty main course, perfect for the summer time. In this case, time-wise, it's better to start from the falafels, which are the only ones that need to be baked.
I. Cauliflower Tabbouleh
Ingredients (for 4 people):
2 cauliflowers (for a more filling version: 1 cauliflower and 250g of cooked quinoa)
100g sun-dried tomatoes (alternatively, fresh tomatoes)
40g fresh parsley
40g fresh mint leaves
Juice of ½ lemon
Olive oil (to taste)
Salt (to taste)
Method:
1. Place the cauliflower into a food processor (or grate it) until it's broken down into small pieces that kind of look like cous cous. Put in a bowl and set aside.
2. Roughly chop the parsley and the mint and add them to the bowl.
3. Cut the sun-dried tomatoes into small pieces and add them to the bowl too.
4. Season with olive oil, lemon juice, and salt.
II. Hummus
Ingredients (for a big bowl - long live the leftovers!):
400g drained chickpeas
2 Tbsp tahini
5 Tbsp olive oil
Juice of half a lemon
Salt (to taste)
Method:
Mix all the ingredients with an immersion blender, adding water and olive oil until you reach a creamy texture.
III. Butterbean and Sweetcorn Falafels
Ingredients:
340g sweetcorn
400g butterbeans (canned)
10 Tbsp chickpea flour
1 pinch of salt
1 Tbsp olive oil
Method:
1. Preheat the oven at 200°C.
2. Drain the sweetcorn and the butterbeans and place them into a food processor with the rest of the ingredients until you get a creamy texture. Let it set in the fridge for 10 minutes.
3. Line a baking tray with parchment paper.
4. With an ice cream scoop (or, if you don't have it, a spoon), form some balls with the mixture and place them on the baking tray.
5. Bake for 35-40 minutes, until golden brown. To check if they're cooked through, you can insert a knife in one of the falafels; it should come out clean.
Notes:
The hummus in the first picture is very dark because, since I couldn't find some tahini, I made it from scratch using black sesame. Yours will be much lighter in color!
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