Roast vegetable and falafel bowl | Recipes | WW New Zealand

Ingredients

• 200 g Dry chickpeas
• 1/2 piece(s) Cauliflower, cut into florets
• 8 individual Baby carrot, halved if large
• 8 individual Brussels sprouts, halved
• 1/2 tsp Ground turmeric
• 1/4 tsp Ground cayenne pepper
• 1/2 small Brown onion, chopped
• 3 clove(s) Garlic, crushed
• 1 cup(s) Fresh coriander, (1 bunch) roughly chopped
• 1 tbs Plain flour
• 1/2 tsp Baking powder
• 1 tsp Ground coriander
• 1 tsp Ground cumin
• 1/2 cup(s) Quinoa, (100g) rinsed, drained (tri-colour)
• 2 tbs Tahini
• 2 tbs Lemon juice
• 1/4 cup(s) Plain or natural yoghurt, low-fat, no added sugar, (60g)
• 1/4 cup(s) Fresh mint
• 1 tbs Flaked almonds
• 2 x 3 second spray(s) Oil spray