John Myers
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Quinoa-coated Falafel with Cauliflower Tabbouleh
The perfect quinoa-coated falafel with cauliflower tabbouleh recipe with a picture and simple step-by-step instructions.
Falafel
- 250 g Dried chickpeas
- 1 Onion
- 1 Garlic fresh
- 1 Fresh coriander
- Fresh smooth parsley
- 0,5 tsp Coriander seeds
- 0,5 tsp Cumin seeds
- 1 Pc. Cinammon
- Salt
- Pepper
- Quinoa
- Neutral oil
Tabbouleh
- 1 Cauliflower fresh
- 1 Lemon fresh
- 3 tbsp Olive oil
- 0,5 bunch Chives fresh
- 0,5 bunch Fresh parsley
- 4 Branches Mint fresh
- 4 Tomatoes
- Salt
- Pepper
Brush stroke 1
- Pomegranate syrup finished product
Brush stroke 2
- Soy milk
- Mint fresh
- Fresh smooth parsley
- Chives fresh
- Salt
- Pepper
- Falafel: Soak chickpeas for 8 hours and drain. Heat and grind the seeds and cinnamon. Knead all ingredients (except for quinoa) into a homogeneous dough. Season to taste with salt and pepper. Cut off 2 teaspoons and knead into a ball. Roll in quinoa and fry in neutral oil.
- Tabbouleh: Grind the cauliflower to a grainy size in a mixing bowl. Brown half of it in a pan over high heat. Chop the herbs, squeeze the lemon, peel and chop the tomatoes, mix everything together. Season to taste with salt and pepper.
- 3rd brushstroke 2: Process the soy milk with the herbs into a thick, spreadable mass. Season to taste with salt and pepper.
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