Cauliflower falafel with pickled cabbage and tzatziki (Darren Robertson)

• 400 g dried chickpeas
• water, to soak

Pickled cabbage

• ¼ red cabbage (approx. 300 g), thickest part of the core removed, cut into 1-2 wedges that fit through feeder tube
• 1 tsp sea salt
• ½ lemon, juiced

Cauliflower falafel

• ½ bunch fresh parsley, stalks and leaves roughly torn
• ½ bunch fresh coriander, stalks and leaves roughly torn
• 1 lemon peel, only, no white pith
• ½ onion
• 4 garlic cloves
• 20 g extra virgin olive oil
• 3 tsp ground cumin
• 3 tsp ground coriander
• 2 tsp paprika
• 200 g cauliflower, leaves, stalks and florets, broken into pieces
• 1 tsp sea salt
• rice bran oil, to shallow fry

Tzatziki

• 120 g cucumber, cut into pieces
• 250 g Greek yoghurt
• 10 g lemon juice
• 2 tsp ground cumin
• 1 tsp sea salt
• ½ tsp ground black pepper
• fresh parsley leaves, to garnish
• lemon wedges, to garnish
• flatbreads, to serve (see Tips)