Clean the cauliflower, cut the florets from the stalk and spread them on a baking tray, drizzle with 2 tablespoons of olive oil, season with salt and pepper. Roast in the preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) for about 25 minutes. Mix syrup, 50 ml olive oil, vinegar, season with salt and pepper
Put the couscous in a bowl. Pour 75 ml of boiling salted water and 1 dash of olive oil over it. Leave to stand for about 5 minutes. Loosen up with a fork and let it cool down. Shake parsley dry and pluck leaves from the stalks, except for 3 stems. Wash celery, dab dry and cut into small cubes. Coarsely chop cranberries and hazelnuts
Mix cauliflower, couscous, parsley leaves, celery, cranberries and hazelnuts with vinaigrette
Cut the feta cheese into 16 equally sized cubes. Wash the chilli, cut lengthwise. Remove the seeds and chop the pod finely. Peel onion and garlic and cut into fine cubes. Put the chick peas on a sieve, rinse and drain. Coarsely chop the remaining parsley
Puree chickpeas, onion, garlic, chopped parsley, chilli and egg yolks. Mix in breadcrumbs and flour, season to taste with salt, pepper and cumin. With moistened hands form approx. 16 flat cakes. Place a piece of feta cheese on each of them and form balls out of it
Heat the oil for frying in a pot (approx. 175°C). Fry the balls in portions for 4-5 minutes until golden brown, remove, drain on kitchen paper and keep warm. Arrange salad and falafel on plates