Fast Falafel

Make one batch of healthy baked falafels and cauliflower tabbouleh, then jazz up your lunches with these quick and easy twists recipes SOPHIE GODWIN

- Sophie Godwin

make your falafel

VEGAN 2 OF 5-A-DAY LOW CAL

Baked falafel & cauliflower tabbouleh

SERVES 6 PREP 30 mins COOK 20 mins EASY V

3 x 400g cans chickpeas, drained (or 250g dried chickpeas, soaked in

1 litre cold water overnight, then drained)

3 tsp ground cumin

2 tsp ground coriander

1 tsp cayenne pepper

1 red onion, quartered

3 garlic cloves

2 tbsp sesame seeds

1 1/2 tsp baking powder (gluten-free, if you like)

2 small packs parsley, stalks and leaves separated, leaves chopped

4 tbsp olive oil

1 cauliflower, cut into large florets

1 small pack mint, leaves chopped and stalks discarded

1 lemon, juiced

1 Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Tip the chickpeas, 2 tsp of the ground cumin, 1 tsp of the ground coriander, the cayenne pepper, onion, garlic, sesame seeds, baking powder, parsley stalks and 1 tbsp water into a food processor. Blitz until combined but not smooth (you want the falafel to have some texture, rather than being the consistency of hummus). Season to taste, then roll into 18 evenly sized balls. Flatten each ball into a disc shape and arrange on the baking sheets, then brush the tops with 1 tbsp of the oil. Bake for 20 mins until golden and crisp, turning halfway through cooking.