Ingredients:
- 1 cup dried chickpeas, soaked overnight
- 1 small red onion, roughly chopped
- 3 cloves garlic
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 4 whole wheat naan bread
- 2 cups mixed vegetables bell peppers, zucchini, eggplant, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- Salt and pepper, to taste
- Vegan tzatziki or hummus, for serving
- Fresh greens, for serving optional
Instructions:
Preheat oven to 400F 200C
In a food processor, combine soaked chickpeas, red onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, and black pepper
Pulse until the mixture is well combined and forms a coarse paste
Shape the falafel mixture into small patties and place them on a lined baking sheet
Drizzle with olive oil
Bake for 25-30 minutes or until golden and crispy, flipping halfway through
Meanwhile, toss mixed vegetables with olive oil, paprika, cumin, salt, and pepper
Spread them on another baking sheet in a single layer
Roast in the oven for 20-25 minutes or until tender and slightly caramelized
Warm naan bread according to package instructions
To assemble the naan-wiches, spread a generous layer of vegan tzatziki or hummus onto each naan bread
Top with roasted vegetables, falafel patties, and fresh greens if desired
Fold or roll up the naan bread and serve immediately
Comments
Post a Comment