Cauliflower Couscous and Green Falafels

Yields1 Serving
 1 can cooked chickpeas
 4 cups of torn kale or spinach (optional)
 3 garlic cloves
 2 tbsp tahini
 2 tbsp fresh lemon juice
 ½ tsp cumin
 salt and pepper to taste
 34 tbsp oat flour or buckwheat flour
 4 tbsp Olive Black
Cauliflower couscous
 1 cauliflower
 1 shallot
 100 g chopped dried apricots, sulphur free
 Olive Black, for dressing
 a handful of almonds
 a handful of fresh mint and parsley
 100 g cherry tomatoes, chopped
 100 g haloumi (non-vegan, optional)
1

Add kale, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch of salt and pepper to a food processor and blend.

2

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.

3

Taste and adjust seasonings as needed. Form medium sized falafels and refrigerate for at least 20minutes.

4

Meanwhile make the cauliflower couscous. Remove the toughest part of the cauliflower stem.

5

Cut the rest of the cauliflower into florets.

6

Pulse in a food processor until it resembles couscous, working in batches if needed.

7

Add finely diced shallot, dried apricots, herbs, cherry tomatoes and almonds. Mix together.

Optional:
8

Fry the halloumi on a pan and add it to the cauliflower couscous.

9

Pour over Olive Black and mix again. Leave aside.

10

Take the falafels out of the fridge.

11

Heat a large skillet over medium heat and add Olive Black.

12

Cook falafel until golden brown.

13

Serve immediately with couscous and top with hummus.

TIP: The cauliflower couscous can be heated in a pan before the other ingredients are added.

Ingredients

 1 can cooked chickpeas
 4 cups of torn kale or spinach (optional)
 3 garlic cloves
 2 tbsp tahini
 2 tbsp fresh lemon juice
 ½ tsp cumin
 salt and pepper to taste
 34 tbsp oat flour or buckwheat flour
 4 tbsp Olive Black
Cauliflower couscous
 1 cauliflower
 1 shallot
 100 g chopped dried apricots, sulphur free
 Olive Black, for dressing
 a handful of almonds
 a handful of fresh mint and parsley
 100 g cherry tomatoes, chopped
 100 g haloumi (non-vegan, optional)

Directions

1

Add kale, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch of salt and pepper to a food processor and blend.

2

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.

3

Taste and adjust seasonings as needed. Form medium sized falafels and refrigerate for at least 20minutes.

4

Meanwhile make the cauliflower couscous. Remove the toughest part of the cauliflower stem.

5

Cut the rest of the cauliflower into florets.

6

Pulse in a food processor until it resembles couscous, working in batches if needed.

7

Add finely diced shallot, dried apricots, herbs, cherry tomatoes and almonds. Mix together.

Optional:
8

Fry the halloumi on a pan and add it to the cauliflower couscous.

9

Pour over Olive Black and mix again. Leave aside.

10

Take the falafels out of the fridge.

11

Heat a large skillet over medium heat and add Olive Black.

12

Cook falafel until golden brown.

13

Serve immediately with couscous and top with hummus.

TIP: The cauliflower couscous can be heated in a pan before the other ingredients are added.
Cauliflower Couscous and Green Falafels

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