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Enjoy this fabulous vegetarian filling meal! Yields: 3-4 bowls For more great ideas, watch Just Make It!
1 90-gram bag Knorr Falafel Mix
100 milliliters water (1/3 cup + 2 tablespoons)
oil for frying
1 pound cauliflower florets, cut into bite-sized florets
1 tablespoon Gefen Olive Oil
1 and 1/2 teaspoons salt
1 teaspoon Pereg Ras el Hanout spice
5 ounces sliced shiitake mushrooms
2 teaspoons Gefen Olive Oil
sprinkle of salt
sprinkle of smoked paprika
2 tablespoons tahini
1 tablespoon lemon juice (half a lemon)
1/2 cup water
1 teaspoon salt
1 teaspoon Pereg Ras el Hanout
1 clove garlic
1 and 1/2 teaspoons maple syrup
Preheat the oven to 400 degrees Fahrenheit.
Combine the Knorr falafel mix with water. Let it rest for 10 minutes.
Combine the cauliflower with olive oil, salt and Ras El Hanout spice.
Spread on a sheet pan and roast for 40 minutes, until deeply golden.
Combine the shiitake mushrooms with the olive oil, salt and smoked paprika, spread on a sheet pan and roast, at the same time as the cauliflower, for 15 minutes.
Blend or whisk all the tahini sauce ingredients.
Heat up enough oil to deep fry the falafel balls, roll the Knorr mixture into one inch balls and deep fry until golden, about two minutes, and drain on paper towels.
Put the cauliflower falafel bowls together by layering the cauliflower first, then the falafel balls, shiitake mushrooms, and drizzle the tahini throughout.
Sponsored by Knorr
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