Falafel and Roasted Vegetable Naan-Wich

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss carrot and parsnip with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for about 15 minutes, until golden. Turn once during cooking.
3. In a medium bowl, mix falafel mixture and falafel spice mix together. Heat a drizzle of olive oil in a medium (preferably non-stick) fry-pan on medium heat. Using a tablespoon measure, scoop out mix and dollop straight into pan, then use a spatula to lightly flatten patties.
4. Cook falafel for 2-3 minutes each side, until golden brown. Remove from pan and set aside on a paper towel.
5. While falafel cook, place naan on tray next to vegetables and warm in oven for 3-4 minutes.
6. While naan warms, prepare fillings. Dice cucumber and tomato 1cm; thinly slice cos lettuce; crumble feta. Combine all in a medium bowl, along with vinegar and a drizzle of olive oil. Season to taste with salt and pepper.
7. place warm naan bread onto a plate, spread over Middle Eastern salsa verde and top with roasted carrot and parsnip, feta filling mixture and falafel. Fold over to make a naan-which.