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Pistachio Falafel, Cauliflower Couscous and Beetroot Tahini Recipe




For the pistachio falafel

  • 100g shelled pistachios
  • 400g chickpeas, cooked and drained (or 1 x 400g tin, drained and rinsed)
  • 30g parsley
  • 150g broccoli florets
  • 1 garlic clove
  • ½ tsp ground coriander
  • ½ tsp dried chilli flakes
  • ¼ tsp salt
  • 2tbsp chickpea flour, plus extra for rolling
  • olive oil, as needed

For the beetroot tahini

  • 1 medium beetroot, peeled and chopped into smaller pieces
  • 200g tahini
  • 100ml water
  • 50ml olive oil
  • 1 garlic clove, roasted
  • ½ tsp salt

For the cauliflower couscous

  • 1 cauliflower, washed, dried and cut into smaller pieces, leaves and all
  • 20g parsley, plus extra to serve
  • 20g coriander, plus extra to serve
  • 10g mint, plus extra to serve
  • 2tbsp olive oil
  • 1 lemon

To serve

  • 1 pomegranate, deseeded


First preheat your oven to 190¡C/Gas 5.

Place all of the falafel ingredients in a food processor or blender and process to combine, adding a little olive oil as necessary, so you have a thick but smooth paste with no large pieces. This dough should roll easily into a ball – if it's too crumbly, add more olive oil and if it's too wet and sticky, add a little more flour.

Place a few tablespoons of chickpea flour on a plate and add a pinch of salt. Roll the blended mixture into round falafels the size of an avocado stone and then toss each one in the flour. Squash each one into more of a disk shape and place them onto a baking tray.

Generously drizzle the falafels with olive oil and bake for 25 minutes until golden, turning each one half way through cooking, so they are crisp and golden on all sides.

For the beetroot tahini, place all of the ingredients into a food processor or blender and blend until super smooth. Check seasoning. Transfer to a container and store in the fridge until ready to serve.

For the cauliflower couscous, place all of the ingredients into a food processor or blender and process until you have a consistency like couscous and not too over-processed.

To serve, place the beetroot tahini on the plate. Make a bed of cauliflower couscous and lay three falafels on each plate sprinkled with the pomegranate seeds and extra herbs. You could also just allow everyone to share from a serving platter.

Recipe courtesy of Mind Food: Plant-based recipes for positive mental health by Lauren Lovatt, published by Leaping Hare, images Sara Kiyo Popowa


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