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Not only does this dish pack an Arabian punch, but it is also high in plant-based protein and healthy fats to keep you full for longer! Sit back, relax, and enjoy your little getaway to the Middle East!

This delicious recipe is Gluten-free (depending on falafel mix used), vegan (use maple syrup) and Dairy-free. To ensure there is no waste, we use everything, including the carrot tops for the salad. The perfect whip together dinner for the weekend!


4 portions falafels  
1 bunch baby carrots
3 beetroots
2 parsnips 
1/2 packet thyme 
300g hummus of choice 
1 lemon 

From your pantry 

-olive oil
-Soy sauce or tamari
-Honey or maple syrup 


1. Set oven to 220ºC.

2. Trim baby carrots (reserve carrot leaves). Roughly chop beetroots and parsnips. 
Toss on a lined oven tray with thyme, 3 tbsp olive oil, 1 tbsp honey (or maple syrup) 
and 2 tbsp soy sauce (or tamari). Roast 20-25 minutes or until golden and tender.

3. Heat a frypan with oil over medium-high heat and cook falafels according to packet instructions.
Spread even amounts of hummus over plates. 
Top with roast vegetables and falafels. 
Garnish with reserved carrot fronds. 
Serve with lemon cut into wedges.

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in local VIEW BOXES