Falafel Fiesta

This would be a Mexican fiesta if not for the chickpea and cauliflower falafels, but I like that there's an unexpected guest at the party! Besides, these falafels are a super-healthy baked version. All the elements of this meal are homemade, so there are a number of recipes below, but most are surprisingly quick and easy to put together.

Falafel recipe adapted from Lentil No-Meat Balls, Tortillas from allrecipes.com, and Cilantro Pesto from Lemon Pesto.

Chickpea & Cauliflower Falafels
1/2 head of cauliflower, cut in half
2 bay leaves
pinch salt
400 g. tin or 2 c. chickpeas, drained
2 tbsp. fresh cilantro, carefully washed and chopped
zest of half a lemon
1/2 tsp. smoked paprika
1/2 tsp. salt
1/2 tsp. crushed hot chilli flakes
1 egg, beaten
3/4 c. wholegrain breadcrumbs

Whole Wheat Tortillas
1 c. all purpose flour, plus more for dusting
1 c. whole wheat flour
1 tsp. salt
1 tsp. baking powder
3-4 tbsp. butter or shortening, cubed
3/4 c. water

Cilantro Pesto
half bunch cilantro, including stems
juice of 1 lemon and half the zest
half a garlic clove
2 tbsp. pepitas (raw pumpkin seeds)
2 tbsp. extra virgin olive oil
3 tbsp. water
pinch salt

Easy Homemade Salsa
400 g. tin of diced tomatoes
half a garlic clove
1 hot red chilli pepper
4 sprigs of fresh cilantro
1 tsp. white vinegar
pinch salt

Charred Peppers
2 coloured or 1 package mini peppers
1 tsp. canola oil
salt and pepper

1 c. melting cheese (Cheddar, Monterey jack, Colby or other), grated

Cook the cauliflower with the bay leaves and a pinch of salt in a pot of boiling water for 20-25 minutes until tender. Drain and set aside to cool. Puree the chickpeas and cauliflower using a food processor or immersion blender. Stir in the cilantro, lemon zest, paprika, salt and chilli flakes. Incorporate the egg and breadcrumbs, then chill for 30 minutes in the fridge.

Prepare the tortilla dough by mixing together the flour, salt and baking powder. Cut in the butter using two knives like scissors, or pinch with your fingers to incorporate. Stir in the water until the dough comes together and then kneed a few times to form a ball. Cover in plastic wrap and set aside for 20 minutes.

Preheat the oven to 190 C/400 F. To make the cilantro sauce, whizz up all the ingredients in a food processor or blender. Pour into a dish.

Add half the diced tomatoes and the remaining salsa ingredients to the processor. Puree until smooth. Stir in the remaining tomatoes and transfer to a bowl.

Roll the falafel dough into 16 to 20 balls, flatten slightly and place on a baking sheet lined with parchment paper. Bake in the oven for 30 minutes, turning midway.

Place a large frying pan on the stove over medium heat. Divide the tortilla dough into 8 balls. Dust your work surface with a little flour then roll out the dough into thin circles. Cook each tortilla in the pan for 1-2 minutes per side.

Heat the canola oil in a small frying pan over medium-high heat. Add the peppers and cook, stirring frequently for about 5 minutes until slightly charred.