Cauliflower Falafels With Creamy Tahini Yoghurt Sauce | Donna Hay

Ingredients

• 250g cauliflower florets (from approximately ½ cauliflower), chopped
• ¼ cup (70g) tahini
• 1 cup flat-leaf parsley leaves
• ½ cup mint leaves
• 2 tablespoons chopped preserved lemon rind
• 1 long green chilli, seeds removed and chopped
• 3 green onions (scallions), roughly chopped
• 1½ cups (180g) almond meal (ground almonds)
• sea salt and cracked black pepper
• 4 wholemeal pita breads, halved
• 6 baby cucumbers (cukes), thinly sliced
• lemon wedges, to serve
• 1 cup mint leaves
• 250g cherry tomatoes, quartered
• 1 teaspoon lemon juice
• 1 cup (280g) natural Greek-style (thick) yoghurt
• ⅓ cup (90g) tahini
• ⅓ cup (80ml) lemon juice