Baked falafel cauliflower tabbouleh with pickled carrot cucumber chilli salad

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
• 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

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