Roasted vegetables

For the bowls

Tahini dressing

How to prepare it

Let the chickpeas soak in water for 24 hours, or buy canned chickpeas.

  1. Strain the chickpeas, mix with other ingredients and mash together. Optionally add extra flour in case the mixture is too moist. 
  2. Cook in a frying pan with a generous dash of oil or in the fryer.
  3. Preheat the oven to 220 degrees Celsius.
  4. Coarsely dice the carrots and cauliflower and place onto the baking tray.
  5. Sprinkle with olive oil and add cumin, pepper and salt.
  6. Bake in the oven for about 20 minutes until they are browned and tender.
  7. Make the dressing by stirring the tahini, honey and lemon juice together in a bowl. Add warm water to dilute.
  8. Mix the spinach, red cabbage, and falafel, with the roasted carrot and cauliflower in the bowl. Finish with green pepper and pistachio nuts. Sprinkle with the dressing.


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