Cauliflower Tabbouleh with Falafel Chicken Patties

Prep Time: 15 min
Cook Time: 12 min
Serves: 4

This recipe features all the fresh flavours of classic tabbouleh but with a twist. Cauliflower rice steps up to replace the traditional bulgur wheat making this a gluten-free version. It is the perfect pairing for chicken patties loaded with the flavours of falafel.


Cauliflower Tabbouleh:

3 cups (750 mL) cauliflower florets
1 cup (250 mL) finely chopped flat leaf parsley
1 cup (250 mL) diced english cucumber
1 vine-ripened tomato, diced
3 green onions, thinly sliced
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) olive oil
1/2 tsp (2.5 mL) salt
1/4 tsp (1.25 mL) pepper

Falafel Chicken Patties:

450 g ground chicken
1 clove garlic, minced
2 tbsp (30 mL) chickpea flour
1 tbsp (15 mL) chopped parsley
1 tsp (5 mL) onion powder
1/2 tsp (2.5 mL) cumin
1/4 tsp (1.25 mL) salt
2 tbsp (30 mL) vegetable oil


Cauliflower Tabbouleh

1 Pulse cauliflower florets in food processor until they are the size of grains of rice. 
2 In a large bowl, stir cauliflower rice with parsley, cucumber, tomato and green onion. 
3 Whisk lemon juice, oil, salt and pepper in a small bowl. Stir into cauliflower mixture.

Falafel Chicken Patties

1 Mix ground chicken with garlic, chickpea flour, parsley, onion powder, cumin and salt in a medium bowl. Equally divide mixture into 4 and shape into scant ¾-inch thick patties.
2 Heat oil in a large skillet over medium-high heat. Cook patties without overcrowding pan until golden and cooked through, 5 to 6 minutes per side.
3 Serve chicken patties alongside cauliflower tabbouleh.