[Low Carb] NZ Falafel & Cauliflower Rice

While the veggies are roasting, thinly slice the red onion. In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid. Add enough water to just cover the onion and set aside until serving.

Use your hands to break each falafel into quarters (don't worry if they crumble!). Finely chop the garlic. In a small bowl, combine the Greek-style yoghurt and the dill & parsley mayonnaise.

Heat a large frying pan to a high heat. Add the falafels and a good splash of water. Cook until the water has evaporated, 1 minute. Add a generous drizzle of olive oil and cook, tossing, until golden, 2 minutes. Transfer to a plate lined with paper towel.

Return the frying pan to a high heat with a drizzle of olive oil. Add the cauliflower rice and cook until softened, 2-4 minutes. Add the garlic and vegetable stock and cook until fragrant, 1 minute. Add the roast veggies and baby spinach and cook until wilted, 1 minute.