Feta Falafel With Cauliflower And Couscous Salad

  1. To make the salad: Preheat the oven to 425u0b0F. Spread the cauliflower on a baking sheet, drizzle with 2 tbsp olive oil and season with salt and black pepper. Roast for 25 mins. Meanwhile, add the couscous, 1/3 cup boiling salted water and a dash of olive oil to a bowl and leave for 5 mins. Fluff with a fork and allow to cool. In another bowl, mix the vinegar, sugar and 3 tbsp olive oil. Season with salt and black pepper. Toss with the cauliflower, couscous, parsley leaves, celery, cranberries and hazelnuts.
  2. To make the falafel: In a blender, puree the chickpeas, onion, garlic, chopped parsley, chili and egg yolks. Stir in the breadcrumbs, flour and cumin and season with salt and black pepper. Wet your hands and divide the mixture into 16 balls. Press a piece of feta into the center of each ball, smoothing the chickpea mixture around it. Heat the vegetable oil in a saucepan or deep fryer to 350u0b0F. Fry the falafel balls in batches for 4-5 mins each, until golden brown. Remove with a slotted spoon, drain on paper towels and serve warm with the cauliflower salad.

cauliflower, olive oil, couscous, sherry vinegar, sugar, parsley, celery, cranberries, hazelnuts, chickpeas, onion, clove garlic, red chilli, egg yolks, breadcrumbs, flour, ground cumin, feta, vegetable oil

Taken from recipes-plus.com/api/v2.0/recipes/17982 (may not work)

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