Spicy Falafel and Roasted Veggie Naan-wich

[nverland]

Spicy Falafel and Roasted Veggie Naan-wich

INGREDIENTS

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
10-12 pieces of easy 5 ingredient baked falafel*
One batch of Magic Green Sauce**
A handful of cilantro leaves


INSTRUCTIONS
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.

*Simple 5 Ingredient Baked Falafel
Serves: 9-12 falafel patties

INGREDIENTS
2 cups cooked lentils
1 huge handful (a cup or so) fresh cilantro leaves and stems
1 huge handful (a cup or so) fresh parsley leaves and stems
Half a jalapeño (if you like spicy - leave ribs and seeds!)
1½ tablespoons olive oil
1-2 cloves garlic
A squeeze of lemon juice
1 teaspoon salt
1-2 tablespoons all-purpose flour (sub a gluten free flour if needed)

INSTRUCTIONS
Preheat the oven to 350 degrees. Pulse all ingredients except flour in a food processor until combined. The mixture should form semi-dry crumbles that stick together when you press them.
Stir in the flour - just one tablespoon at a time, until it’s just dry enough to handle. Form into 9 patties and bake for 18 minutes. Remove from oven and use in salads, sandwiches, bowls, etc. Refrigerate for a few days or freeze.
NOTES
Traditional falafel is made with chickpeas. I used lentils here because I’m more likely to have lentils on hand at any given time. Also: because I LOVE lentils. I have not tried this recipe with chickpeas.
For the lentils, lean towards just barely cooked. That will give you a better texture than overly wet, heavy, and mushy lentils.
If you don’t have a jalapeño, use red pepper flakes for heat.

**5 Minute Magic Green Sauce
Serves: makes about 2 cups (8 servings) - serving size ¼ cup

INGREDIENTS
1 avocado
1 cup packed parsley and cilantro leaves (combined)
1 jalapeño, ribs and seeds removed
2 cloves garlic
Juice of one lime (or two - get lots of limey goodness in there!)
½ cup water
½ cup olive oil
1 teaspoon salt
½ cup pistachios (you can sub other nuts - see notes)

INSTRUCTIONS
Pulse all ingredients - except pistachios - in a food processor until incorporated.
Add pistachios and pulse until mostly smooth (depends on what consistency you want).
Serve as a dip, spread, or sauce – or add additional water or oil to thin the sauce for use as a dressing or a marinade.