Falafel, Chickpeas and Vegetables

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs carrot
• 1pcs capsicum
• 250g cauliflower
• 380g chickpeas
• 10g Moroccan seasoning
• 1pcs lemon
• 40ml vegan mayonnaise
• 200g falafel
• 40g slivered almonds
• 1bunch parsley
• 15ml olive oil
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Crush or finely chop the garlic. Halve the carrot lengthwise, then cut into 3cm chunks. Cut the capsicum into thick strips. Cut the cauliflower stem into chunks, then cut the head into florets. Drain and rinse the chickpeas.
2. Step 2 — Prep and bake vegetables
   Line a large oven tray with baking paper. Combine the garlic, Moroccan seasoning and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the carrot, capsicum, cauliflower and chickpeas and toss to coat. Put on the lined tray and bake for 12 mins.
3. Step 3 — Make vinaigrette
   Meanwhile, juice half the lemon*. Combine 1 tsp lemon juice and 2 tsp extra virgin olive in a bowl and season with salt and pepper.
4. Step 4 — Make lemon mayo
   Put the vegan mayonnaise, 2 tsp lemon juice* and 2 tsp water in a bowl and whisk to combine. Season with salt and pepper.
5. Step 5 — Bake falafel and almonds
   Add the falafel to the tray with the vegetables. Bake for 5 mins. Scatter with the almonds and bake for a further 5-7 mins until golden.
6. Step 6 — Get ready to serve
   While the falafel and almonds are baking, coarsely chop the parsley leaves, discarding the stems. Drizzle the vinaigrette over the tray bake, scatter with the parsley and toss to coat. Divide the tray bake among plates and drizzle with the lemon mayo to serve.

Allergens

Sulphites, Almond