Falafels De Chou-fleur, Taboulé De Fregola Recipe
Savor the delightful crunch of our cauliflower falafels, perfectly seasoned and fried to golden perfection. Paired with a refreshing fregola tabbouleh, this dish combines fluffy grains with vibrant herbs and zesty lemon for a burst of flavor in every bite. A wholesome and satisfying option that's sure to please both vegetarians and meat-lovers alike!
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Ingredients
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Falafels de chou-fleur
Taboulé de fregola
Method
Falafels de chou-fleur preparation
- 1
Prepare the Cauliflower
Preheat the oven to 400°F (200°C). Break the cauliflower into florets and steam until tender, about 10 minutes. Let it cool slightly.
- 2
- 3
Form the Falafels
Transfer the mixture to a bowl and stir in flour until the mixture holds together. Form into small balls or patties.
- 4
Bake the Falafels
Place the falafels on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 25-30 minutes, flipping halfway, until golden brown.
Taboulé de fregola preparation
- 5
Cook the Fregola
In a pot, bring the water to a boil. Add the fregola and a pinch of salt, and cook according to package instructions until tender. Drain and let cool.
- 6
Combine Ingredients
In a large bowl, combine the cooked fregola, diced tomatoes, cucumber, red onion, and mint.
- 7
Dress the Salad
In a small bowl, whisk together the lemon juice, olive oil, and salt. Pour over the fregola mixture and toss to combine.
