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- Roasted Veggies:
- 600 g potatoes
- 1 cauliflower
- 2 tspsalt
- 0.5 tspblack pepper
- 1 pkgpaprika powder
- 0.5 pkgdried herbs
- 3 tbspoil
- Falafel:
- 2 pkgfalafel mix
- 6 dlwater
- 2 tbspoil
- pinch salt
- Garlic Dip:
- 1 pkgcreamy yogurt
- 1 pkgmayonnaise
- 1 garlic clove
- pinch salt
- pinch black pepper
- 0.5 pkgdried herbs
- Additional Ingredients:
- 1 pkgsun-dried tomatoes
- 1Preheat the oven to 225 °C and line a baking tray with baking paper.
- 2Wash the potatoes, cut them and spread them on a baking tray. Rinse the cauliflower, cut it into florets. Peel the stem and cut it into pieces. Add the cauliflower to the potatoes on the tray, season with salt, black pepper, ground paprika and dried herbs and mix lightly. Place the tray in the oven and bake for about 20 minutes.
- 3Pour the falafel mix into a bowl, add water, oil and salt. Mix well and let it rest for 5 minutes.
- 4Prepare the garlic dip. Pour the yogurt and mayonnaise into a bowl. Peel the garlic, chop it finely and add it to the base. Season with salt, black pepper and dried herbs.
- 5Shape the falafel mixture into balls and gently flatten them into patties.
- 6Remove the tray from the oven after 20 minutes of baking and add the falafel. Return the tray to the oven and bake for another 10–12 minutes. Turn the falafel during baking.
- 7Serve the roasted potatoes with cauliflower and falafel on plates, sprinkle with dried tomatoes and serve with the garlic dip. Enjoy your meal.
40 min