Bart's Recipes
Preheat the oven to 200 degrees. Rinse the chickpeas under the tap and let them drain well. Then place them along with the garlic cloves, cumin, coriander powder, fresh parsley and a tablespoon of olive oil in a food processor. Process until a coarse but cohesive mixture forms.
Shape small, firm balls from the chickpea mixture with your hands. Place these falafel balls with plenty of space between them on a baking sheet. Slide the baking sheet into the preheated oven and bake the falafel for 20 to 25 minutes until golden brown and cooked through.
In the meantime, make the cauliflower tabbouleh. Place the cauliflower rice in a large bowl and add the finely chopped tomato. Pour the lemon juice and a splash of extra virgin olive oil over the mixture. Mix everything together well and season the tabbouleh with pepper and sea salt.
Distribute the cauliflower tabbouleh over the plates. Remove the warm falafel balls from the oven once the baking time has elapsed. Place the baked falafel directly on top of the tabbouleh and serve immediately.
