2. Trim carrots (reserve fronds). Wedge beetroots and roughly cut parsnips into similar-sized pieces. Toss on a lined oven dish with thyme leaves, 3 tbsp olive oil, 1 tbsp honey and 2 tbsp soy sauce. Roast in the oven for 20 minutes, or until cooked through.
3. Heat a frypan over medium-high heat and cover the base with oil. Shape falafels into 16 even-sized balls or patties and place into pan (see notes). Cook (in batches) for 3-4 minutes on each side, or until cooked through. Remove to drain on paper towel.
4. Spread even amounts of hummus over plates. Top with roast vegetables and falafels. Garnish with reserved carrot fronds. Serve with lemon wedges.
Use well-oiled hands to shape the falafels or spoon into pan.
Baby carrots 1 bunch
thyme 1/2 packet
Hummus 2 tubs (2x 200g)
From your pantry:
oil (for cooking + olive), soy sauce (or tamari), honey