Step 1

Place a bowl onto mixing bowl lid and weigh chickpeas into it. Cover with water and set aside to soak overnight.

Step 2

Insert Thermomix® Cutter shaft and basket, and then place cutting disk with side 1 (slicing) face up. Place cutter lid into position and insert cabbage pieces in the wide part of the feeder. Insert pusher and slice cabbage (thin) 4 sec/speed 4. Remove Thermomix® Cutter and shaft. Transfer sliced cabbage into mixing bowl.

Step 3

Add salt and lemon juice, then mix 2 min//speed 1. Transfer to a bowl and set aside.

Step 4

Place parsley, coriander and lemon peel into mixing bowl, then chop 5 sec/speed 9. Scrape down sides of mixing bowl with spatula.

Step 5

Add onion, garlic, oil, cumin, coriander and paprika and chop 3 sec/speed 5, then cook 3 min/100°C/speed 1.

Step 6

Add cauliflower, salt and drained chickpeas, then blend 15 sec/speed 8, with aid of spatula. Scrape down sides of mixing bowl with spatula and blend for a further 15 sec/speed 8 or until a coarse paste forms.

Step 7

Line a tray with baking paper. Form falafel mixture into balls (approx. 20 balls) flatten slightly, then place onto prepared tray and set aside. Clean and dry mixing bowl.

Step 8

Line a second tray with paper towel and set aside. Place a frying pan over a medium-high heat and add oil. Fry falafel in batches for approximately 10 minutes, turning frequently, until cooked and golden brown. Set aside to drain on the paper towel lined tray.

Step 9

Place cucumber into mixing bowl and chop 4 sec//speed 5.

Step 10

Add yoghurt, lemon juice, cumin, salt and pepper, then mix 10 sec//speed 2.

Step 11

Serve falafel with flatbreads, tzatziki and pickled cabbage. Garnish with parsley and lemon wedges.