Feta falafel with cauliflower tabulé

Name: Feta falafel with cauliflower tabulé
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Cauliflower (about 1 kg); 7-10 Tbsp environ 7 1/2 cuillères à soupe d'huile d'olive; 7-10 Tbsp salt, pepper; 75 g Couscous (instant); 300 g Celery; 50 g dried cranberries; 50 g Hazelnut kernels; 1 bunch/pot of flat parsley; 2 TEASPOONS treacle; 2 TABLESPOONS Sherry vinegar; 2 can(s) (425 ml each) Chickpeas; 1 red chilli pepper; 1 Onion; 1 Garlic clove; 2 Egg yolk (Gr. M); 2 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Flour; 1/2 TEASPOON ground cumin; 2 l oil for frying; 125 g Feta

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Cauliflower (about 1 kg)
7-10 Tbsp environ 7 1/2 cuillères à soupe d'huile d'olive
7-10 Tbsp salt, pepper
75 g Couscous (instant)
300 g Celery
50 g dried cranberries
50 g Hazelnut kernels
1 bunch/pot of flat parsley
2 TEASPOONS treacle
2 TABLESPOONS Sherry vinegar
2 can(s) (425 ml each) Chickpeas
1 red chilli pepper
1 Onion
1 Garlic clove
2 Egg yolk (Gr. M)
2 TABLESPOONS Breadcrumbs
2 TABLESPOONS Flour
1/2 TEASPOON ground cumin
2 l oil for frying
125 g Feta

Directions

1
Preheat for the taboulé oven (electric oven: 225 °C/circulating air: 200 °C/gas: see manufacturer). Clean the cauliflower and cut into florets from the stalk. Carefully mix with 2 tablespoons of olive oil and a little salt and pepper.
2
Spread on a baking tray. Roast in a hot oven for about 25 minutes.
3
Put the couscous in a bowl. Bring 75 ml salted water to the boil with 1 teaspoon of oil. Pour over the couscous. Let it stand for about 5 minutes. Loosen up carefully with a fork. Leave to cool.
4
Clean, wash and cut the celery into small cubes. Roughly chop cranberries and hazelnuts. Wash parsley and shake dry. About 2⁄3 Mix leaves, celery, cranberries and hazelnuts with the couscous.
5
Remove the cauliflower from the oven and let it cool down.
6
For the marinade, mix syrup, 5 tablespoons olive oil and vinegar. Season to taste with salt and pepper. Mix with the cauliflower into the taboulé.
7
For the falafel chickpeas, rinse in a sieve with cold water and drain. Clean the chillies, cut them in half lengthwise, remove the seeds and wash them. Peel onion and garlic, chop both finely. Chop the rest of the parsley roughly.
8
Puree the chickpeas, chilli, onion, garlic, parsley and egg yolk with a hand blender. Stir in breadcrumbs and flour. Season with salt, pepper and 1⁄2 TL cumin.
9
Heat frying oil in a pot (see tip). Cut the feta into 16 equally large cubes and form approx. 16 equally large flat cakes (approx. 6 cm Ø each) from the chickpea mixture with moistened hands.
10
Place 1 feta cube in the middle of each and carefully pull the edge over the cheese. Shape into balls. Fry in the frying oil in portions for 4-6 minutes until golden brown. Take out and drain on kitchen paper.
11
Serve still warm with taboulé.