Falafel & Roasted Vegetable Naan-Wich
Ready in 20 minutes
• Serves 5
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, April 22, 2018.
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, April 22, 2018.
Feel free to roll up the naan-wich (like you would with a burrito) and keep in the fridge ready to grab for an on-the-go lunch. Just add the salsa verde after you have warmed it. The salsa verde tastes best when it’s cold, but you can just pack it all together a day or two in advance and heat if that suits you better.
Ingredients
Naan-Wich
- 1 pack carrot and parsnip batons
- 4 garlic naan breads
- ½ telegraph cucumber
- 1 tomato
- ½ capsicum
- 2 spring onions
- 1 pottle feta cheese
- 2 tsp red wine vinegar
Falafel
- 1 tub falafel
- 1 Tbsp falafel spice mix
To Serve
- 1 pottle Middle Eastern salsa verde
Steps
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Preheat oven to 230°C. Line two oven trays with baking paper. Toss carrot and parsnips with a drizzle of olive oil on first prepared tray. Season and roast for about 20 minutes, until golden. Turn once during cooking.
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In a medium bowl, combine falafel and falafel spice mix. Heat a drizzle of olive oil in a large (preferably non-stick) fry-pan on medium heat. Using a tablespoon measure, scoop out mixture, dollop into the pan, then use a spatula to lightly flatten into patties.
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Cook patties for 2-3 minutes each side, until golden. Remove from pan and set aside on a paper towel. While falafel cook, place naan breads on second prepared tray and place in oven (on rack below vegetables) to warm for 3-4 minutes.
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While breads warm, dice cucumber, tomato and capsicum 1cm; thinly slice spring onions; crumble feta. Combine all in a medium bowl, along with carrot and parsnip, vinegar and a drizzle of olive oil. Season to taste.
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To serve, place warm naan bread onto a plate, spread with some Middle Eastern salsa verde and top with roasted vegetables and falafel. Fold over to make a naan-wich.
Nutritional Information
Energy |
2549 kj 609 kcal |
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Protein | 15.8g |
Carbohydrate | 63.2g |
Fat | 30.6g |