Baked falafel, roasted carrot and broccoli abundance bowl
Time to make: 1 hr 10 mins
( Hands-on time: 30 mins )
(at time of publication)
Nutrition Info.(per serve)
2 x 400g cans no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed and drained
½ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint
1 tablespoon sesame seeds, plus extra 2 teaspoons
2 teaspoons ground cumin
¼ teaspoon baking soda
2 bunches baby carrots, trimmed, scrubbed, halved if large
2 teaspoons maple syrup
3 cups broccoli florets
8 cups mixed baby spinach and rocketarugulaX
4 radishes, thinly sliced
1 tablespoon lemon juice
2 teaspoons olive oil
¼ cup hummus, to serve
Total fat 17g
Saturated fat 3g
Dietary fibre 17g
1 In a food processor, blitz chickpeas, parsley, mint, 1 tablespoon of the sesame seeds, cumin, baking soda and 2-3 tablespoons of water until almost smooth. Shape mixture into 16 falafels. Place on a plate, cover and chill for 30 minutes.
2 Meanwhile, preheat oven to 180ºC and line two baking trays with baking paper. In a large bowl, combine carrots, maple syrup and extra sesame seeds. Place carrots on one of the prepared trays. Lightly spray with oil and bake for 20 minutes. Add broccoli to the same tray, spray with a little more oil and bake for a further 15-20 minutes.
3 Place falafels on the second prepared tray and spray liberally with oil. Bake falafels for 30-35 minutes, or until golden, turning them halfway through cooking time.
4 Divide salad leaves, roasted carrot and broccoli, falafels and radishes among 4 bowls. In a bowl, combine lemon juice, oil and hummus. Drizzle over each salad bowl and serve.
Make it gluten free: Check ground cumin and hummus are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.