Recipe
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.
Contributed By: By Christina Frantzis
Ingredients
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
Instructions
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.