Moroccan Falafels with Cauliflower Salad

Moroccan Falafels with Cauliflower Salad

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Plant Based Bag (4 nights for 4) on Sunday, May 10, 2020.
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Ingredients

Cauliflower Salad

  • 200g pearl barley
  • 1 cauliflower, cut into small florets
  • 2 carrots, cut into rounds
  • 1 brown onion, cut into wedges
  • 1 pack Moroccan cauliflower spices
  • 1 drizzle of oil
  • 1 tsp salt
  • 1/2 bunch coriander, finely chopped
  • 1 Lebanese cucumber, thinly sliced into rounds
  • 20g currants
  • 1/2 lemon, zested & juiced

Falafel

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

To Serve

  • 100g Muhammara
  • 40g toasted seed mix
  • 1/2 bunch mint, leaved picked

Steps

  1. Before you start. Preheat oven to 220°C. 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, carrots and onion and toss on a lined oven tray with Moroccan cauliflower spices, oil and salt. Roast for 20-25 minutes, until veggies are golden and tender. Prep coriander and cucumber. Let veggies 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, toasted seed mix and mint.

Nutritional Information

Energy 2856 kj
683 kcal
Protein 16.4g
Carbohydrate 68.1g
Fat 35.6g