Moroccan Falafels with Cauliflower Salad

Moroccan Falafels with Cauliflower Salad

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 10, 2020.
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Ingredients

Cauliflower Salad

  • 100g pearl barley
  • 1 piece cauliflower, cut into small florets
  • 1 carrot, cut into rounds
  • 1/2 red onion, cut into wedges
  • 1 pack Moroccan cauliflower spices
  • 1 drizzle of oil
  • 1/2 tsp salt
  • 1/2 bunch coriander, finely chopped
  • 1/2 lemon, zested & juiced
  • 1 Lebanese cucumber, thinly sliced into rounds

Falafel

  • 1 drizzle of oil
  • 1 pack basil & lime falafel mix

To Serve

  • 50g muhammara
  • 150g yoghurt
  • 25g toasted seed mix
  • 1/2 bunch mint, leaved picked

Steps

  1. Before you start. Preheat oven to 220°C bake/200°C fan bake. Bring a pot of salted water to the boil.
  2. Cook barley. Cook barley in pot of boiling water for about 25 minutes, until tender with a slight bite. Drain well.
  3. Prep & cook cauliflower salad. Prep cauliflower, carrot, onion, coriander, cucumber and lemon. Toss cauliflower, carrot, onion and Moroccan cauliflower spices on a lined oven tray with oil and salt. Roast for 20-25 minutes, until veggies are golden and tender. Let cool slightly before tossing with remaining cauliflower salad ingredients and cooked barley. Season to taste with salt and pepper.
  4. Meanwhile, cook falafel. Heat oil in a non-stick fry-pan on mediumhigh heat. Cook heaped tablespoon measures of falafel mix for 5-6 minutes, turning every few minutes to ensure even cooking, until golden and cooked through.
  5. To finish. Prep mint.
  6. Serve. Cauliflower salad topped with falafel, muhammara, yoghurt, toasted seed mix and mint.

Nutritional Information

Energy 2444 kj
584 kcal
Protein 16.9g
Carbohydrate 54.6g
Fat 30.8g