Lisa’s Quinoa & Coconut Falafel with Cauliflower Tabbouleh


Featuring: Lisa’s Quinoa & Coconut Falafel Mix & Lisa’s Toppings Almond Dukkah Hummus
Serves: 4 people


  • 3 Tbsp olive oil + oil for shallow frying
  • 2 lemons – 1 juiced and 1 cut into wedges
  • ½ clove garlic, minced
  • Salt & pepper to taste.
  • 1x small head of cauliflower, washed
  • 1x tomato, diced
  • 1x Lebanese cucumber, peeled & diced
  • 2 spring onions stalks, finely sliced
  • 15g flat leaf parsley, finely chopped (1 small bunch)
  • 10g mint, finely chopped
  • Lisa’s Quinoa & Coconut Falafel Mix 400g
  • Lisa’s Toppings Almond Dukkah Hummus 200g


  1. In a bowl whisk together olive oil, juice from 1 lemon, garlic, salt and pepper.
  2. Chop the cauliflower into quarters and place in a food processor. Mix/pulse until a rice look has been achieved.
  3. Place cauliflower, tomato, cucumber, spring onion, mint and parsley in a large bowl. Pour over the dressing and mix together well. Let it stand for a least an hour at room temperature.
  4. Take a frying pan and shallow fry Lisa’s Quinoa & Coconut Falafel Mix (formed in approximately 18 discs) in medium hot olive oil (1/2 cm deep). Remove from the pan once golden on all sides.
  5. To serve spoon cauliflower tabbouleh on to a platter. Place falafel on top and dollops of Lisa’s Topping Almond Dukkah Hummus. Finally garnish with the almond dukkah nut sachet provided and lemon wedges to the side.
  • Available at all major supermarkets.