2. Use hands to coat falafels with 1 tbsp oil. Place on a lined oven tray. Bake for 15 minutes.
3. Blend together yoghurt with mint leaves and 2 tsp vinegar. Season with salt and pepper.
4. Divide roast vegetables, spinach and falafels among plates. Sprinkle over sprouted sunflower seeds and spoon over mint yoghurt to taste.
Toss the beetroot separately to avoid staining.
Red capsicum, 1
Cherry tomatoes, 1 bag (200g)
Falafels, 1 packet (300g)
Coconut yoghurt, 1 tub (120g)
Mint, 1/2 bunch *
Baby spinach, 1/2 bag (100g) *
Sprouted sunflower seeds, to taste
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, ground cumin, white wine vinegar