Spicy Falafel and Roasted Veggie Naan-wich
Total Time
45 minutes
Prep Time
15 mins
Cook Time
30 mins
Rating
4.8 out of 5 stars
(32)
Ingredients
6 servings
- 5–7 carrots
- 1 head cauliflower
- 2 tablespoons olive oil
- 4 teaspoons cumin
- one 12-ounce jar of sun-dried tomatoes, packed in oil
- 3 big pieces of garlic naan, torn in half (store-bought)
- 10–12 pieces of easy 5 ingredient baked falafel
- one batch of Magic Green Sauce
- a handful of cilantro leaves
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Preparation
Step 1
Make Ahead: Prepare the falafel and the Magic Green Sauce. It shouldn’t take more than 30 minutes for both. They can be made a day in advance and kept in the fridge, too.
Step 2
Roasted Veggies: Preheat the oven to 400 degrees. Peel the carrots and cut into thin strips and place on a roasting pan. Chop the cauliflower into small florets and place on a separate roasting pan. Drizzle each pan with oil and sprinkle each pan with cumin and salt + pepper to taste. Toss around on the pan to combine. Bake for 30 minutes, stirring occasionally. To get more browning, bake for an additional 10-15 minutes. When the veggies are done, remove from oven and set aside to cool.
Step 3
Sun Dried Tomato Spread: Drain off most of the excess oil from the sun dried tomatoes and pulse through a food processor for a chunky, spread-able texture.
Step 4
Assembly: Warm up the naan so it’s nice and soft. Spread with Magic Green Sauce and layer with roasted carrots, cauliflower, sun dried tomato spread, falafel, and cilantro leaves.
Step 5
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Chef's notes
My falafels were a little bit round and chubby, so I just gently pressed them into more of a veggie burger shape and that helped with sandwich assembly.
