Winter tabbouleh with roasted vegetables

For ➍

1 cauliflower

½ pumpkin

4 handfuls of rocket

200 g cooked chickpeas

200 g wheat semolina

120 g feta* or 20 falafels

4 tbs olive oil

4 ts ground garlic, paprika, cumin

sauce*:

3 tbs olive oil

1 tbs honey

1 tbs mustard

1 lemon, juiced

1 clove crushed garlic

finishing:

pomegranate

coriander

Preheat the oven to 200°C

In the meantime, cut the cauliflower and pumpkin into pieces of about 2 cm. Drain and rinse the chickpeas.

Divide the cauliflower and pumpkin pieces on a plate and brush them with half of the herbs and olive oil.

Do the same with the chickpeas on a second plate.

[Or spread everything out on a large baking tray].

Bake everything for 40 m.

Cook the wheat semolina with boiling water.

Prepare the sauce. Mix the olive oil, honey, mustard, lemon juice and the crushed garlic clove in a bowl.

Prepare the winter tabouleh by combining the rocket, semolina and roasted vegetables. Drizzle with the sauce, sprinkle with crumbled feta or add the falafels and mix again. If desired, finish with fresh pomegranate and coriander. Serve warm.

The tabouleh salad can be stored in an airtight container in the refrigerator for 2-3 days.

*Double the quantity of sauce for more taste.

Falafel balls

For ➍
1 jar (400 g) chickpeas [or 400 g dried chickpeas]
1 large onion, chopped
2 cloves of garlic, chopped
3 tabs of fresh parsley, chopped
1 ts coriander
1 ts cumin
2 tbs flour
salt & pepper
oil for frying
yogurt sauce

[Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight.]
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
Allow to boil for 5 m, then let simmer on low for about 1 h.
Drain and allow to cool for 15 m.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 5 cm of oil until golden brown (5-7 m).
Serve hot with with hummus and tahini as an appetizer with hummus and tahini. As a main course. stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. Or use a yogurt sauce.