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Spicy Falafel and Roasted Veggie Naan-wich

for the roasted veggies
5-7 carrots
1 head cauliflower
2 tablespoons olive oil
4 teaspoons cumin
for the naan-wiches
1 12-ounce jar of sun dried tomatoes, packed in oil
3 big pieces of garlic naan, torn in half (I use store-bought and I’m very okay with it)
10-12 pieces of easy 5 ingredient baked falafel
one batch of Magic Green Sauce
a handful of cilantro leaves

See conversion here


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.
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.
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.
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.

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