Baked falafel cauliflower tabbouleh with avocado pea feta smash
Ingredients
- 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
- 1 lemon, juiced and ½ zested
- 200g frozen peas
- ½ medium, ripe avocado
- 30g feta
- 2 handfuls rocket
Instructions
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