Crispy Baked Falafel and Za’atar Roasted Vegetables
Crispy Baked Falafel with a creamy, herby avocado sauce and za’atar roasted vegetables, sun-dried tomatoes and warm naan. This dish has got all the elements and textures to create a wonderfully YUM and healthy meal
These falafels are gluten free, but if you don’t need them to be you can use regular flour too. I’ve also used corn flour, and that is fine too.
* Za’atar can be bought in Asian grocery stores or you can very easily make your own using this recipe (only 4 ingredients!).
** Make sure you choose naan after your dietary restrictions, such as vegan or gluten free. If you do not have any of these restrictions, I have a delicious recipe for homemade naan right here.
*** You can serve these both hot or cold. You won’t really notice they are cold if you serve them with warm naan and warm falafel. However, if you want them hot you can change the settings of the oven to fan 180 C (360F). Now you can add the baking sheet with the falafel to the lower half the oven and the baking sheet with za’atar vegetables to the upper half of the oven. Add the vegetables 5-10 minutes before you add the falafel. Make sure you check the vegetables for doneness at around 20 minutes.
Did you make it? Tag @thegingerwithspice / #gingerwithspice on Instagram, I’d love to see!
Author: Stine Mari from Ginger with Spice
Adapted from: Pinch of Yum