Photo of Roast vegetable and falafel bowl by WW

Roast vegetable and falafel bowl

11
5
3
SmartPoints® value per serving
Total Time
8 hr 55 min
Prep
30 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

dry chickpeas

200 g

cauliflower

½ piece(s), cut into florets

baby carrot

8 individual, halved if large

Brussels sprouts

8 individual, halved

ground turmeric

½ tsp

Cayenne pepper, ground

¼ tsp

brown onion

½ small, chopped

garlic

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

quinoa

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

tahini

2 tbs

lemon juice

2 tbs

low-fat natural yoghurt

¼ cup(s), (60g)

fresh mint

¼ cup(s)

flaked almonds

1 tbs

oil spray

2 x 3 second spray(s)

Instructions

  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.

Notes

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).

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