Add kale, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch of salt and pepper to a food processor and blend.
Once well incorporated, transfer to a mixing bowl and stir in 3-4 Tbsp of oat flour one tablespoon at a time until the mixture is thick enough to handle.
Taste and adjust seasonings as needed. Form medium sized falafels and refrigerate for at least 20minutes.
Meanwhile make the cauliflower couscous. Remove the toughest part of the cauliflower stem.
Cut the rest of the cauliflower into florets.
Pulse in a food processor until it resembles couscous, working in batches if needed.
Add finely diced shallot, dried apricots, herbs, cherry tomatoes and almonds. Mix together.
Fry the halloumi on a pan and add it to the cauliflower couscous.
Pour over Olive Black and mix again. Leave aside.
Take the falafels out of the fridge.
Heat a large skillet over medium heat and add Olive Black.
Cook falafel until golden brown.
Serve immediately with couscous and top with hummus.
Ingredients
Directions
Add kale, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch of salt and pepper to a food processor and blend.
Once well incorporated, transfer to a mixing bowl and stir in 3-4 Tbsp of oat flour one tablespoon at a time until the mixture is thick enough to handle.
Taste and adjust seasonings as needed. Form medium sized falafels and refrigerate for at least 20minutes.
Meanwhile make the cauliflower couscous. Remove the toughest part of the cauliflower stem.
Cut the rest of the cauliflower into florets.
Pulse in a food processor until it resembles couscous, working in batches if needed.
Add finely diced shallot, dried apricots, herbs, cherry tomatoes and almonds. Mix together.
Fry the halloumi on a pan and add it to the cauliflower couscous.
Pour over Olive Black and mix again. Leave aside.
Take the falafels out of the fridge.
Heat a large skillet over medium heat and add Olive Black.
Cook falafel until golden brown.
Serve immediately with couscous and top with hummus.
