Starters & salads
Cauliflower falafel with pickled cabbage and tzatziki (Darren Robertson)
To make your own flatbreads see Cookidoo® for the recipe.
TM5TM6
Details
- Difficulty
- Easy
- Prep
- 40 min
- Active
- 40 min
- Cook
- 1495 min
- Total
- 1495 min
- Yield
- 4 portions
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- Category
- Starters & salads
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Diet
- VeganPlant-based
- Difficulty
- Easy
- dried chickpeas
- 14 oz
- water
- water
- red cabbage
- 0.3
- sea salt
- 1 tsp
- lemon
- 0.5
- fresh parsley
- 0.5 bunches
- fresh coriander
- 0.5 bunches
- lemon peel
- 1
- onion
- 0.5
- garlic
- 4 cloves
- extra virgin olive oil
- 0.7 oz
- ground cumin
- 3 tsp
- ground coriander
- 3 tsp
- paprika
- 2 tsp
- cauliflower
- 7.1 oz
- sea salt
- 1 tsp
- rice bran oil
- rice bran oil
- cucumber
- 4.2 oz
- Greek yoghurt
- 8.8 oz
- ground cumin
- 2 tsp
- sea salt
- 1 tsp
- lemon juice
- 0.4 oz
- ground black pepper
- 0.5 tsp
- lemon
- lemon
- fresh parsley leaves
- fresh parsley leaves
- flatbreads
- flatbreads
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 29.5 g
- Energy
- 2,294.5 kJ
- Calories
- 548.4 kcal
- Fat
- 13.1 g
- Fibre
- 17.7 g
- Carbohydrates
- 84.9 g
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗