Roast vegetable and falafel bowl
½ piece(s), cut into florets
8 individual, halved if large
8 individual, halved
Cayenne pepper, ground
½ small, chopped
3 clove(s), crushed
1 cup(s), (1 bunch) roughly chopped
½ cup(s), (100g) rinsed, drained (tri-colour)
Low-fat natural yoghurt
¼ cup(s), (60g)
2 x 3 second spray(s)
- Place chickpeas in a bowl and cover with cold water. Set aside to soak overnight. Drain. Rinse under cold water and drain.
- 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.
- 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.
- 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.
- 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.
- 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.