cauliflower falafels
with creamy tahini-yoghurt sauce
- 250g cauliflower florets (from approximately ½ cauliflower), chopped
- ¼ cup (70g) tahini
- 1 cup flat-leaf parsley leaves
- ½ cup mint leaves
- 2 tablespoons chopped preserved lemon rind
- 1 long green chilli, seeds removed and chopped
- 3 green onions (scallions), roughly chopped
- 1½ cups (180g) almond meal (ground almonds)
- sea salt and cracked black pepper
- 4 wholemeal pita breads, halved
- 6 baby cucumbers (cukes), thinly sliced
- lemon wedges, to serve
tomato and herb salad
- 1 cup mint leaves
- 1 cup flat-leaf parsley leaves
- 250g cherry tomatoes, quartered
- 1 teaspoon lemon juice
tahini yoghurt sauce
- 1 cup (280g) natural Greek-style (thick) yoghurt
- ⅓ cup (90g) tahini
- ⅓ cup (80ml) lemon juice
- Preheat oven to 180°C (350°F). To make the cauliflower falafels, place the cauliflower, tahini, parsley, mint, preserved lemon rind, chilli and onion in a food processor and process for 15–20 seconds or until the mixture just comes together.
- Place the mixture in a large bowl, add the almond meal, salt and pepper and stir to combine. Shape ¼ cup of the mixture into a patty and place on a large oven tray lined with non-stick baking paper. Repeat with remaining mixture. Cook for 15–20 minutes or until golden and firm.
- To make the tahini yoghurt sauce, place the yoghurt, tahini and lemon juice in a bowl. Sprinkle with salt and stir to combine.
- To make the salad, place the mint, parsley, tomato and lemon juice in a bowl and toss to combine. Fill the pita bread with the falafels, salad and tahini yoghurt sauce. Serve with baby cucumbers and lemon wedges. Serves 4.
© DONNA HAY GROUP
