RECIPES

Cauliflower Tabbouleh with Falafel Chicken Patties

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.

Prep Time

15M

Cook Time

12M

Serves

4

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

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