Cauliflower Falafels With Creamy Tahini Yoghurt Sauce
Packed full of cauliflower and fresh herbs, these falafels are a great weeknight meal.
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Cooking tools:
- Food processor
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Baking sheet
- Parchment paper
- Spoon
- Chef's knife
- Cutting board
- Serving platter
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
- 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
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