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Cauliflower falafel with pickled cabbage and tzatziki (Darren Robertson)
Ingredients
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dried chickpeas400 g
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water to soak
Pickled cabbage
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red cabbage (approx. 300 g), thickest part of the core removed, cut into 1-2 wedges that fit through feeder tube¼
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sea salt1 tsp
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lemon juiced½
Cauliflower falafel
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fresh parsley stalks and leaves roughly torn½ bunch
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fresh coriander stalks and leaves roughly torn½ bunch
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lemon peel only, no white pith1
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onion½
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garlic cloves4
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extra virgin olive oil20 g
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ground cumin3 tsp
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ground coriander3 tsp
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paprika2 tsp
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cauliflower leaves, stalks and florets, broken into pieces200 g
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sea salt1 tsp
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rice bran oil to shallow fry
Tzatziki
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cucumber cut into pieces120 g
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Greek yoghurt250 g
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ground cumin2 tsp
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sea salt1 tsp
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lemon juice10 g
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ground black pepper½ tsp
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lemon wedges, to garnish
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fresh parsley leaves to garnish
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flatbreads to serve (see Tips)
Difficulty
easy
Nutrition per 1 portion
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