Couscous salad with cauliflower tabouleh and feta falafel

Name: Couscous salad with cauliflower tabouleh and feta falafel
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Head Cauliflower (about 1 kg); 2 TABLESPOONS + 50 ml + 1 dash of olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON golden syrup; 2 TEASPOONS Sherry Vinegar; 75 g Instant Couscous; 1 collar Parsley; 300 g Celery; 50 g dried cranberries; 50 g Hazelnut kernels; 125 g Feta cheese; 1 chili pepper; 1 Onion; 1 Garlic clove; 2 can(s) (425 ml each) Chickpeas; 2 Yolks (size M); 2 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Flour; 1/2 TEASPOON ground cumin; 2 l Frying oil

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Head Cauliflower (about 1 kg)
2 TABLESPOONS + 50 ml + 1 dash of olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON golden syrup
2 TEASPOONS Sherry Vinegar
75 g Instant Couscous
1 collar Parsley
300 g Celery
50 g dried cranberries
50 g Hazelnut kernels
125 g Feta cheese
1 chili pepper
1 Onion
1 Garlic clove
2 can(s) (425 ml each) Chickpeas
2 Yolks (size M)
2 TABLESPOONS Breadcrumbs
2 TABLESPOONS Flour
1/2 TEASPOON ground cumin
2 l Frying oil

Directions

1
Clean the cauliflower, cut the florets from the stalk and spread them on a baking tray, drizzle with 2 tablespoons of olive oil, season with salt and pepper. Roast in the preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) for about 25 minutes. Mix syrup, 50 ml olive oil, vinegar, season with salt and pepper
2
Put the couscous in a bowl. Pour 75 ml of boiling salted water and 1 dash of olive oil over it. Leave to stand for about 5 minutes. Loosen up with a fork and let it cool down. Shake parsley dry and pluck leaves from the stalks, except for 3 stems. Wash celery, dab dry and cut into small cubes. Coarsely chop cranberries and hazelnuts
3
Mix cauliflower, couscous, parsley leaves, celery, cranberries and hazelnuts with vinaigrette
4
Cut the feta cheese into 16 equally sized cubes. Wash the chilli, cut lengthwise. Remove the seeds and chop the pod finely. Peel onion and garlic and cut into fine cubes. Put the chick peas on a sieve, rinse and drain. Coarsely chop the remaining parsley
5
Puree chickpeas, onion, garlic, chopped parsley, chilli and egg yolks. Mix in breadcrumbs and flour, season to taste with salt, pepper and cumin. With moistened hands form approx. 16 flat cakes. Place a piece of feta cheese on each of them and form balls out of it
6
Heat the oil for frying in a pot (approx. 175°C). Fry the balls in portions for 4-5 minutes until golden brown, remove, drain on kitchen paper and keep warm. Arrange salad and falafel on plates