A naan with sun-dried tomatoes paste, roasted vegetables baked falafel patties and avocado sauce on a white plate and white marble background.
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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
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish
Cuisine: Middle Eastern
Keyword: falafel, falafel recipe, naan
Servings: 4 people
Calories: 519kcal
Author: Stine Mari | Ginger with Spice

Ingredients

Crispy Baked Falafel

  • 12 oz chickpeas drained and rinsed. 340g
  • 1 cup fresh cilantro 20g
  • 1 cup fresh parsley 20g
  • 1/2 red serrano chili or any other mild chili
  • 1 1/2 tbsp olive oil
  • 1 tbsp lemon, juice
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tbsp almond flour can also use regular flour, but then they aren't GF

Za'atar Roasted Vegetables

  • 2 medium carrots cut into matchsticks
  • 1 broccoli head cut into small florets
  • 1 small red onion sliced
  • 1 tbsp za'atar *see notes for link to recipe
  • 2-3 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Avocado Sauce

  • 1 avocado
  • 1 handful cilantro
  • 1 small handful parsley
  • 1 clove garlic
  • 1 1/2 lime juice only
  • 3/4 tsp salt
  • 1/2 red serrano chili or any other mild chili
  • 1/2 cup water 120ml. More or less to desired consistency
  • 1/4 cup olive oil 60ml
  • 1 tbsp almonds optional

Assemble

  • 1 1/4 cup sun dried tomatoes and their oil 1 glass / 190g
  • 4 naan ** see notes for recipe

Instructions

Crispy Baked Falafel

  • Pre-heat oven to 200C (400F) and prepare a baking sheet with parchment paper.
  • 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.
  • 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

  • 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

  • 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.
  • Leftovers can be stored in the fridge for a couple of days.
  • 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

  • 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!

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!
 
Adapted from: Pinch of Yum
 
Nutrition Facts
Serving Size 1/4
Servings Per Container 4

Amount Per Serving
Calories 519 Calories from Fat 348.3
% Daily Value*
Total Fat 38.7g 60%
Saturated Fat 6g 30%
Trans Fat g
Cholesterol 0mg 0%
Sodium 742mg 31%
Total Carbohydrate 40.2g 13%
Dietary Fiber 12.9g 52%
Sugars 4.4g
Protein 10.4g 21%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
This nutrition label does not include naan as they may vary from brand to brand and recipe to recipe. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.