Crispy Falafel with Roasted Vegetables and Soy Garlic Dip

Preheat the oven to 225 °C and line a baking tray with parchment paper.

Wash and cut the potatoes, then place them on the tray. Rinse the cauliflower, cut it into florets, and add them to the potatoes. Peel and cut the cauliflower stem, then add it to the tray as well. Season with salt, black pepper, ground paprika, dried herbs, and toss lightly. Roast in the oven for approximately 20 minutes.

Rinse the cherry tomatoes, cut them in half, and place them in a bowl. Season with oil, salt, and black pepper, and toss gently.

Prepare the soy garlic dip. Peel and finely chop the garlic, then add it to the soy yogurt. Season with salt, black pepper, and white wine vinegar, and mix well.

Place the falafel in a bowl and toss them with two tablespoons of oil.

After about 20 minutes of roasting the vegetables, add the cherry tomatoes and falafel to the tray. Return the tray to the oven and bake for another 10 minutes.

Serve the falafel with roasted vegetables and the dip. Enjoy your meal!