Falafel with Roasted Cauliflower Dip & Pomegranate Walnut Relish
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Recipe type: Main, Mezze
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Roasted cauliflower dip & walnut pomegranate relish, topped with Goodlife Falafel, a delicious vegan and vegetarian supper
Ingredients
Cauliflower Dip
  • 1 medium cauliflower
  • ~60mls water or dairy free milk ((I used oat milk, it adds creaminess over water)
  • 1 tablespoon tahini
  • ½ Lemon, juice and zest
  • 1 clove garlic, minced
  • olive oil
  • salt, black pepper
Relish
  • Seeds from 1 small pomegranate
  • 40 grams walnuts, chopped into small pieces,
  • Grated zest of 1 small orange
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh orange juice
  • Salt
  • Handful mint, shredded.
Dish
  • 10-12 Goodlife falafel with chickpea, cumin and coriander
Instructions
  1. Pre-heat the oven to 180C
  2. Chop the cauliflower into small pieces, toss in a little olive oil and salt, and roast in the oven for 20 minutes until charred and soft. Allow to cool for 5 minutes before adding to the blender with the milk, 1 Tablespoon tahini, juice and zest of half a lemon and the garlic. Pulse until smooth. Taste and add salt it it needs it.
  3. Toss the pomegranate seeds, walnut pieces, orange zest, olive oil and lemon juice in a large bowl. Fold through the mint. Taste and season with salt.
  4. Meanwhile cook the falafel according to packet instructions.
  5. To serve spread the dip over the plate, sprinkle with black pepper, then add the warm falafel on top and scatter over the relish. Serve as part of a mezze or as a light dish for 2
Recipe by Ceri Jones Chef at https://cerijoneschef.com/goodlife-falafel-pomegranate-walnut-relish/