BAKED FALAFEL VEGETABLE BOWL
SERVES 4 Preparation: 40 min Chilling: 10 min Cooking: 5 min Baking: 50 min VEGETABLES 6 medium carrots,
sliced 1 cauliflower head,
broken into florets 10ml (2t) mustard
seeds 20ml (4t) ground cumin salt and pepper FALAFEL 500ml (2c) uncooked
brown lentils 1 generous handful of
fresh coriander 1 generous handful of
fresh parsley ½ jalapeño chilli 30ml (2T) coconut oil 2 garlic cloves, peeled juice of ½ lemon 5ml (1t) ground cumin 30ml (2T) rolled oats salt and pepper DRESSING 5ml (1t) honey 60ml (¼c) olive oil 15ml (1T) tahini juice of ½ lemon salt and pepper TO FINISH
5ml (1t) coconut oil 500ml (2c) sliced red
cabbage 2 handfuls of baby
spinach 60ml (¼c) pistachio
nuts, shelled 1 jalapeño chilli, sliced Preheat the oven to 180°C. Keep the oven on for the duration of this recipe as you’ll use it later for the falafels. 1 Vegetables Arrange the carrots, cauliflower, mustard seeds and cumin on a large roasting tray. Toss the vegetables until they’re covered with the spice and drizzle the oil over. Season with salt and pepper. Roast for 30 minutes or until the edges become crispy. Remember to toss them halfway through. Once ready, remove from the oven and set aside. 2 Falafel Cook the lentils according to the packet instructions. Drain and set aside to cool. 3 In a food processor, pulse together all the falafel ingredients. Don’t pulse until smooth, as you want the falafels to have texture. Chill in the fridge for 10 minutes to set. 4 Line a large baking sheet with baking paper. Once the falafel mixture has set, remove from the fridge and form golf ballsize patties. 5 Arrange the patties on the baking sheet. Bake for 18 minutes, turning them halfway through cooking. 6 Dressing In a bowl, combine all the ingredients for the dressing and set aside. 7 To finish Heat the oil in a medium pan over high heat and sauté the cabbage for 4 minutes. 8 Build the bowl by layering the spinach, cabbage, roast vegetables and falafels. Top with the pistachio nuts, jalapeño chilli and dressing.