Yellow pea falafels with honey roast vegetables

30 Min
4 People
Rating starstarstarstarstar
Not only does this dish pack an Arabian punch, it is 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!
1. Set oven to 220ºC.

Combine falafel mix with 340ml water in a bowl. Mix well and leave to stand for 15 minutes.

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.
Falafel mix 2 packets (2x 200g)
Baby carrots 1 bunch
Beetroots 3
Parsnips 2
thyme 1/2 packet
Hummus 2 tubs (2x 200g)
lemon 1/2

From your pantry:
oil (for cooking + olive), soy sauce (or tamari), honey