Cauliflower Tabbouleh with Hummus and Falafels (ENG)

This recipe is threefold, but you can also combine any of the parts with other dishes. If you decide to prepare all three parts, you will get a fresh and tasty main course, perfect for the summer time. In this case, time-wise, it's better to start from the falafels, which are the only ones that need to be baked.

I. Cauliflower Tabbouleh

Ingredients (for 4 people):

• 2 cauliflowers (for a more filling version: 1 cauliflower and 250g of cooked quinoa)

• 100g sun-dried tomatoes (alternatively, fresh tomatoes)

• 40g fresh parsley

• 40g fresh mint leaves

• Juice of ½ lemon

• Olive oil (to taste)

• Salt (to taste)

Method:

1. Place the cauliflower into a food processor (or grate it) until it's broken down into small pieces that kind of look like cous cous. Put in a bowl and set aside.

2. Roughly chop the parsley and the mint and add them to the bowl.

3. Cut the sun-dried tomatoes into small pieces and add them to the bowl too.

4. Season with olive oil, lemon juice, and salt.

II. Hummus

Ingredients (for a big bowl - long live the leftovers!):

• 400g drained chickpeas

• 2 Tbsp tahini

• 5 Tbsp olive oil

• Juice of half a lemon

• Salt (to taste)

Method:

Mix all the ingredients with an immersion blender, adding water and olive oil until you reach a creamy texture.

III. Butterbean and Sweetcorn Falafels

Ingredients:

• 340g sweetcorn

• 400g butterbeans (canned)

• 10 Tbsp chickpea flour

• 1 pinch of salt

• 1 Tbsp olive oil

Method:

1. Preheat the oven at 200°C.

2. Drain the sweetcorn and the butterbeans and place them into a food processor with the rest of the ingredients until you get a creamy texture. Let it set in the fridge for 10 minutes.

3. Line a baking tray with parchment paper.

4. With an ice cream scoop (or, if you don't have it, a spoon), form some balls with the mixture and place them on the baking tray.

5. Bake for 35-40 minutes, until golden brown. To check if they're cooked through, you can insert a knife in one of the falafels; it should come out clean.

Notes:

The hummus in the first picture is very dark because, since I couldn't find some tahini, I made it from scratch using black sesame. Yours will be much lighter in color!