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Baked falafel, roasted carrot and broccoli bowl

Falafel is a classic vegan staple that never fails to please. We've created these epic salad bowls, drizzled in an easy houmous dressing, for a quick, nutritious and easy lunch or dinner.

Serves 4

Prep Time 15 min

Cooking Time 40 min


  • 2 x 400g cans no added salt chickpeas, drained
  • 6tbsp chopped fresh flatleaf parsley
  • 4tbsp chopped fresh mint
  • 1tbsp sesame seeds, plus extra 2tsp
  • 2tsp ground cumin
  • ¼tsp bicarbonate of soda
  • 300g baby carrots, trimmed, scrubbed and halved if large
  • 2tsp maple syrup
  • Spray olive oil
  • 300g broccoli, cut into florets
  • 100g radishes, thinly sliced
  • 100g mixed baby spinach and rocket
  • 1tbsp lemon juice, plus lemon wedges to serve
  • 4tbsp hummus


  1. Whiz the chickpeas, parsley, mint, 1tbsp sesame seeds, cumin, bicarbonate of soda and 2–3tbsp water in a food processor until almost smooth. Shape the mixture into 16 falafels. Put on a plate, cover and chill for 30 min.
  2. Meanwhile, heat the oven to 190ºC/fan 170°C/gas 5 and line 2 baking trays with non-stick baking paper. Put the carrots, maple syrup and extra sesame seeds in a large bowl and toss together. Arrange the carrots on 1 of the trays and spray with olive oil. Bake for 20 min, then add the broccoli, spray with a little more oil and bake for a further 15–20 min.
  3. A few min after putting the carrots in the oven, put the falafels on the second tray and spray with oil. Bake for 30–35 min or until golden, turning halfway through.
  4. Divide the radishes, spinach and rocket, roasted carrots and broccoli and the falafels among 4 serving bowls. Whisk the lemon juice, hummus and 1tbsp water together in a bowl. Drizzle over each bowl and serve with lemon wedges.

WRAP AND FREEZE the falafels for up to 1 month.

Nutrition per serving

Read more on how we calculate nutrition.
350 17g 14g 1.9g 13g 9.6g 0.4g 234mg 31g 6.3mg

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