Roasted cauliflower and chickpeas coated with tahini and falafel spices for a hearty bake.
1 cupChickpeas
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300 gCauliflower
8 gGarlic
2 tbspWater
45 gTahini
1.5 tbspLemon Juice
3 gCumin
3 gCoriander Seeds
3 gPaprika
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cut cauliflower into small florets and pat chickpeas dry.
Whisk tahini, lemon juice, garlic, water, cumin, crushed coriander seeds, paprika, salt, and black pepper.
Toss cauliflower and chickpeas with the tahini mixture and cooking oil.
Bake at 200C / 400F for 25 minutes until the cauliflower is tender and browned.
Stir once before serving so the roasted edges mix with the tahini coating.