Baked Falafel Bowl

• 240 g chickpeas, drained
• 30 g parsley and coriander
• 150 g couscous
• 150 g red cabbage, shredded
• 3 tbsp tahini
• 2 cloves garlic

Directions

1. 1Blitz chickpeas, herbs, garlic and spices into a coarse mix and chill 15 minutes.
2. 2Shape into balls, brush with oil and bake at 200°C for 22 minutes.
3. 3Soak the couscous in boiling stock for 8 minutes.
4. 4Quick-pickle the cabbage in vinegar and serve with tahini sauce.