Feta Falafel With Cauliflower And Couscous Salad Recipe

Name: Feta Falafel With Cauliflower And Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None cauliflower, broken into florets; 2 tbsp + 50ml + 1 dash olive oil; 75 g couscous; 2 tsp sherry vinegar; 1/2 tsp sugar; 30 g fresh flat-leaf parsley, leaves stripped from 3 stems, remainder roughly chopped; 300 g celery, diced; 50 g dried cranberries, roughly chopped; 50 g hazelnuts, roughly chopped; 2 x 400 g cans chickpeas, drained and rinsed; 1 None onion, peeled and finely diced; 1 clove garlic, peeled and finely diced; 1 None red chilli, deseeded and finely chopped; 2 None egg yolks; 2 tbsp breadcrumbs; 2 tbsp plain flour; 1/2 tsp ground cumin; 125 g feta, cut into 16 cubes; 2 litres vegetable oil, for frying

Servings: persons

1 None cauliflower, broken into florets
2 tbsp + 50ml + 1 dash olive oil
75 g couscous
2 tsp sherry vinegar
1/2 tsp sugar
30 g fresh flat-leaf parsley, leaves stripped from 3 stems, remainder roughly chopped
300 g celery, diced
50 g dried cranberries, roughly chopped
50 g hazelnuts, roughly chopped
2 x 400 g cans chickpeas, drained and rinsed
1 None onion, peeled and finely diced
1 clove garlic, peeled and finely diced
1 None red chilli, deseeded and finely chopped
2 None egg yolks
2 tbsp breadcrumbs
2 tbsp plain flour
1/2 tsp ground cumin
125 g feta, cut into 16 cubes
2 litres vegetable oil, for frying

1
To make the salad: Preheat the oven to 425u00b0F. Spread the cauliflower on a baking sheet, drizzle with 2 tbsp olive oil and season with salt and black pepper. Roast for 25 mins. Meanwhile, add the couscous, 1/3 cup boiling salted water and a dash of olive oil to a bowl and leave for 5 mins. Fluff with a fork and allow to cool. In another bowl, mix the vinegar, sugar and 3 tbsp olive oil. Season with salt and black pepper. Toss with the cauliflower, couscous, parsley leaves, celery, cranberries and hazelnuts.
2
To make the falafel: In a blender, puree the chickpeas, onion, garlic, chopped parsley, chili and egg yolks. Stir in the breadcrumbs, flour and cumin and season with salt and black pepper. Wet your hands and divide the mixture into 16 balls. Press a piece of feta into the center of each ball, smoothing the chickpea mixture around it. Heat the vegetable oil in a saucepan or deep fryer to 350u00b0F. Fry the falafel balls in batches for 4-5 mins each, until golden brown. Remove with a slotted spoon, drain on paper towels and serve warm with the cauliflower salad.

4817

kcal

Calories

521

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 None cauliflower, broken into florets, 2 tbsp + 50ml + 1 dash olive oil, 75 g couscous, 2 tsp sherry vinegar, and more.

Yes, Feta Falafel With Cauliflower And Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Feta Falafel With Cauliflower And Couscous Salad

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