Falafel Bowl with Roast Veggies
30 min
Vegan
42426
For 2 Portions
240 g
chickpeas
200 g
tomato
100 g
plant-based yogurt
15 g
parsley, fresh
15 g
tahini
10 g
chickpea flour
2
carrot
2/3
lemon
1/2
yellow onion
1/2
cucumber
1/2
cauliflower
10 g
garam masala
5 tbsp
olive oil
2 tsp
cumin, ground
2 clove(s)
garlic
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Peel carrots and cut diagonally into thick slices.