YOGI TEA® Mental Clarity – Pepper tabbouleh with cauliflower falafel

Crisp and flavorful: the perfect fall recipe!

We're excited to share a recipe that's both vibrant and wholesome - Vegan Pepper Tabbouleh with Cauliflower Falafel. This delightful fusion of Mediterranean flavors brings together the freshness of tabbouleh and the satisfying crunch of falafel, all while staying true to a vegan lifestyle. One of the stars of this dish is undoubtedly the homemade cauliflower falafel, beautifully complemented by our secret ingredient-infused dressing. We've given it a refreshing twist by adding our YOGI TEA® Mental Clarity, lending a cool, minty kick that perfectly complements the falafel, making it an irresistible duo.


Ingredients for 4 people


Preparation time: 40 minutes


You need: mixer




  • 150 g bulgar + 300 ml boiling water
  • 3 YOGI TEA® Mental Clarity teabags + 100 ml boiling water
  • 1 red pepper
  • 1 yellow pepper
  • ½ cucumber
  • 1 bunch fresh mint
  • 1 bunch fresh parsley
  • ½ lemon (juice)
  • 4 tbsp olive oil
  • Salt and pepper



  • 200 g cauliflower
  • 1 can chickpeas
  • 3–4 tbsp chickpea flour (or spelt flour)
  • 1 tsp coriander
  • 1 tsp cumin
  • ½ tsp turmeric
  • ½ bunch parsley
  • 3 tbsp olive oil
  • ½ lemon (juice)
  • Salt and pepper
  • Approx. 250 ml rapeseed oil for deep-frying





1. Cut the cauliflower into small pieces, wash and steam for 10 minutes with a little boiling water until soft, then leave to cool. Pour 100 ml of boiling water over the tea and leave to infuse for 10 minutes. Bring the bulgar to the boil in a saucepan with 300 ml water, then reduce the temperature to the minimum and simmer for 10–15 minutes until all the water has boiled away.


2. In the meantime, wash and clean the vegetables and cut into small cubes. Wash, dry and finely chop the herbs for the tabbouleh; place in a large bowl with the vegetables. For the dressing, mix the infused tea with olive oil, the juice of half a lemon and salt and pepper. Pour the dressing into the bowl and fold in the still hot cooked bulgar.


3. For the falafel, drain the chickpeas and rinse thoroughly with clean water. Put the chickpeas in a blender or food processor with the cauliflower, chickpea flour, parsley, spices, olive oil and lemon juice and blend until smooth. The mixture should not be too soft; if necessary, add more flour until it becomes firmer.


4. Heat the rapeseed oil in a frying pan and add the falafel dough in portions to the hot oil using a portioner or a spoon and deep-fry until golden brown. Drain the fried falafel on kitchen paper and serve with the warm tabbouleh.




Did you enjoy this recipe? If you're looking for more fall recipes, we got some more inspiration for you! Try our fruity sweet potato and orange soup , or our no-bake pumpkin pie and discover how your favorite YOGI TEA®'s add a special touch to some classic recipes!

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