A naan with sun-dried tomatoes paste, roasted vegetables baked falafel patties and avocado sauce on a white plate and white marble background.
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
A naan with sun-dried tomatoes paste, roasted vegetables baked falafel patties and avocado sauce on a white plate and white marble background.
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
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Ingredients
Crispy Baked Falafel
Za’atar Roasted Vegetables
Avocado Sauce
Assemble
Instructions
Crispy Baked Falafel
  1. Pre-heat oven to 200C (400F) and prepare a baking sheet with parchment paper.
  2. Pulse all ingredients, except for the almond flour, in a food processor until combined. The consistency you’re after is a dry, crumbled dough that sticks together when you press it. Add 1 tbsp almond flour and combine, using a spatula. You may need to add more almond flour, but do not add more than 1 tbsp at a time. I only used 1 to get a dry enough dough to handle.
  3. Take 1 heaping tbsp of dough and shape it into a patty using your hands. Repeat with the rest of the dough, and bake in the oven for 18-20 minutes. Makes about 19-20 patties.
Za’atar Roasted Vegetables
  1. Cut carrots into matchsticks and broccoli head into small florets. You want them to cook at approximately the same time, so make sure it’s not big differences in size. Add to a roasting pan or baking sheet and mix with the za’atar, salt, pepper and olive oil. Bake for 25-30 minutes, halfway through you should give the vegetables a stir.***
Avocado Sauce and Sun-Dried Tomatoes
  1. Place all the avocado sauce ingredients, apart from the almonds, into a food processor and pulse until everything is incorporated. Add the almonds and pulse until smooth. If it’s too thick, add in more water or oil. Too thin – more almonds. Store in the refrigerator until everything is ready.
  2. Leftovers can be stored in the fridge for a couple of days.
  3. For the sun-dried tomatoes: add them to the food processor along with the oil it comes in. Puree until it’s a paste. You do not have to food process the sun dried tomatoes, but I like to so in order to evenly distribute it over the naan.
Assemble
  1. Warm the naan, and spread the sun-dried tomatoes on top. Add the za’atar roasted vegetables, top with some crispy baked falafel and then drizzle with avocado sauce. Dig in!
Recipe Notes

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