[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 24/02/2024. See terms.
Photo of Roast vegetable and falafel bowl by WW

Roast vegetable and falafel bowl

Total Time
8 hr 55 min
30 min
25 min


Dry chickpeas

200 g


½ piece(s), cut into florets

Baby carrot

8 individual, halved if large

Brussels sprouts

8 individual, halved

Ground turmeric

½ tsp

Ground cayenne pepper

¼ tsp

Brown onion

½ small, chopped


3 clove(s), crushed

Fresh coriander

1 cup(s), (1 bunch) roughly chopped

Plain flour

1 tbs

Baking powder

½ tsp

Ground coriander

1 tsp

Ground cumin

1 tsp


½ cup(s), (100g) rinsed, drained (tri-colour)


2 tbs

Lemon juice

2 tbs

Plain or natural yoghurt, low-fat, no added sugar

¼ cup(s), (60g)

Fresh mint

¼ cup(s)

Flaked almonds

1 tbs

Oil spray

2 x 3 second spray(s)


  1. Place chickpeas in a bowl and cover with cold water. Set aside to soak overnight. Drain. Rinse under cold water and drain.
  2. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Place cauliflower, carrots and sprouts on 1 prepared tray. Lightly spray with oil and sprinkle with turmeric and cayenne. Bake for 25 minutes or until tender and light golden.
  3. Meanwhile, process chickpeas in a food processor until coarsely chopped. Add onion, two-thirds of the garlic, fresh coriander, flour, baking powder, ground coriander and cumin. Process until combined and almost smooth. Season with salt.
  4. Roll level tablespoons of mixture into 24 balls and place on remaining prepared tray. Lightly spray falafels with oil and bake with vegetables, turning once, for 15 minutes or until golden.
  5. Meanwhile, place quinoa and 1 cup (250ml) cold water in a medium saucepan and bring to the boil. Reduce heat and simmer, covered, for 10–12 minutes or until liquid has absorbed and quinoa is tender. Set aside to cool and fluff with a fork before using.
  6. Combine tahini, juice, yoghurt and remaining garlic in a bowl. Serve quinoa, roasted vegetables and falafel drizzled with tahini sauce and sprinkled with mint and almonds.


TIP: To toast slivered almonds, toss them in a small non-stick frying pan over medium heat until golden. Add it: 1 tbs pomegranate seeds in Step 6. Swap it: Carrots for 300g pumpkin (chopped).